Roasted Rainbow Carrots with Thyme.

Roasted rainbow carrots with thyme are delicious and a colorful side dish for fall!

One thing that we make pretty often around here is roasted carrots, or carrot fries. I love to slice carrots super thin, and then add a ton of crushed garlic and olive oil and roast them until they are nice and toasty with a little bit of brown on the edges. We eat them as a side dish when I make sandwiches, or hamburgers, or anytime really. I will even just make a big batch in the middle of the day for a snack.

I found these rainbow carrots at the Farmer’s Market last month, and they were just too pretty to resist. I thought that their festive coloring would be particularly nice for a Thanksgiving side dish, so I decided to try making roasted rainbow carrots.

This recipe is super simple – I just roasted the carrots with some olive oil, salt, pepper, and fresh thyme. They were very good! I really didn’t know if there would be a big flavor difference between the rainbow carrots and normal orange carrots. There was a little difference, but it was very subtle. I felt that the yellow carrots were the most mellow.

I just love the vibrant hues of these roasted rainbow carrots! I think it’s such a nice way to add some brilliant color to a meal. Just picture them on a platter on your Thanksgiving table – such a pretty and seasonal addtion to your meal!

If you need to double this recipe, be sure to use two cookie sheets – you don’t want to crowd the carrots – they won’t cook properly.

5 from 1 vote

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Roasted Rainbow Carrots with Thyme.

Roasted rainbow carrots and thyme make a great side dish for a special meal!

Course Side Dish

Cuisine Dairy Free, gluten free, vegan.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6

Calories 110 kcal

Author Kelly Roenicke

Ingredients

• 1 pound rainbow carrots peeled and sliced lengthwise
• fresh thyme or another fresh herb of your choice
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 450 degrees. Lay the prepared carrots and thyme on a cookie sheet.

2. Drizzle with olive oil.
3. Sprinkle with salt and pepper.

4. Bake at 450 degrees for about 45-50 minutes until carrots are tender.

Nutrition Facts

Roasted Rainbow Carrots with Thyme.

Amount Per Serving

Calories 110 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 246mg11%

Potassium 241mg7%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Vitamin A 12630IU253%

Vitamin C 4.5mg5%

Calcium 25mg3%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

I think you’ll love these roasted rainbow carrots:

• they’re gluten free, grain free, and vegan
• they are beautiful and simple to make
• they go well with turkey, roasted chicken, or pork

This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.