Go Back
–+ servings
roasted rainbow carrots in a white dish

Roasted Rainbow Carrots with Fresh Herbs.

Kelly Roenicke
Add a splash of color to your meal with these roasted rainbow carrots. Fresh herbs, salt, and oil are all that's needed to make a flavorful side dish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 125 kcal

Ingredients
 
 

  • 2 pounds rainbow carrots peeled and sliced into coins
  • 2 Tablespoons fresh parsley finely chopped
  • 1 Tablespoon fresh rosemary finely chopped
  • 3 Tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper

Instructions
 

  • Preheat oven to 425 degrees F.
  • Place the peeled and sliced carrots, chopped fresh herbs, and olive oil in a bowl.
  • Sprinkle with salt and pepper. Stir to coat the carrots.
  • Pour the carrots onto a baking pan and spread them out into a single layer.
  • Bake at 425 degrees F for about 40 minutes until carrots are tender and a little brown on the edges. If you want them to be more browned, you can cook them longer.
  • Season with more salt and pepper if desired. Add some more chopped fresh herbs on top if you like.

Notes

Use any fresh herbs that you like. Try thyme, basil, or sage.
Store leftover carrots in the refrigerator. They should stay fresh for about 4 days.
You can slice the carrots into sticks if you prefer - the baking time may be a little longer.

Nutrition

Calories: 125kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 299mgPotassium: 495mgFiber: 4gSugar: 7gVitamin A: 25382IUVitamin C: 11mgCalcium: 53mgIron: 1mg
Keyword Thanksgiving side dishes
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!