Roasted Rainbow Carrots Recipe (2024)

These roasted rainbow carrots make a delicious vegetable side dish on your Thanksgiving, Easter, Christmas, or daily dinner table. In fact, it is perfect all year round. Rainbow carrots tossed in olive oil honey and thyme and roasted until golden and tender.

Serve as a side dish to Thanksgiving turkey, roasted leg of lamb, Christmas roast chicken, and many more.

Roasted rainbow carrots recipe

Have you come across rainbow carrots in the store before and wondered what to do with them? Look no further! This recipe for honey roasted rainbow carrots is easy and so delicious.

It is basically the other colored variation of the orange-colored carrots you know. They are fun to look at and make for a great colorful side dish.

The great thing about this recipe is that it works with any color of carrots. Therefore, if you can't find multicolored carrots, simply use regular ones.

Related recipes: brown sugar glazed carrots, air fryer carrots, and instant pot carrots.

What are rainbow carrots?

Rainbow carrots are the other color variation of the popular orange-colored one. These other colors are white, red, purple, and yellow and they have different flavors and textures.

I find that the purple one has the most crunch to it and it has a sharper flavor than the others. They are sometimes called multi-colored carrots or heirloom carrots.

Just like orange carrots, they are sweet, crisp, and highly nutritious. They are a good source of fiber, vitamins A and C, and potassium. They are also low in calories and have high water content.

This makes them a great food to eat if you are trying to lose weight or maintain a healthy weight.

What you need to make these roasted rainbow carrots

You will need the following handful of ingredients to make these colorful side dish

Rainbow carrots

Runny honey: substitute with brown sugar or maple syrup

Fresh thyme

Olive oil

Salt and black pepper

How to make honey roasted rainbow carrots

Preheat the oven to 400F/200C, line a baking tray with parchment paper or use a nonstick roasting pan.

Peel the carrots and slice them into similar sizes at a bias so that they cook evenly and transfer them into a large bowl. (You can cut the carrots into any shapes (width or lengthwise) you desire, make sure it is not too thin so it doesn't burn)

Drizzle the carrots with olive oil and honey, add thyme leaves, season with salt and pepper, and toss to combine.

Transfer the seasoned rainbow carrots to a baking tray and spread them out so they are not overlapping.

Roast in the oven for 30-35 minutes or until just fork-tender and slightly caramelized on the edges flipping halfway through the cooking time.

Transfer the roasted carrots to a serving dish, garnish with fresh thyme or parsley and serve. Enjoy

How to store and reheat

These roasted rainbow carrots can be stored in the fridge for 3-4 days. Reheat them in a 350F/180C preheated oven for 10 minutes (flipping halfway) or until warmed through.

FAQs

Can I use brown sugar instead of honey

Yes, you can use brown sugar or maple syrup as a substitute for honey.

What other seasonings can I use?

Try using rosemary or parsley in place of thyme. You could also add a pinch of cayenne pepper or smoked paprika for some heat and flavor.

Do carrots need to be peeled

No, you don't have to peel carrots, however, since they are root vegetables (grown in the ground) they can have debris on them. That said, if you are using organic carrots, you can skip this step, whether you choose to peel or leave them unpeeled, make sure to scrub them really well so they are clean.

More vegetable side dishes you will love

Sauteed garlic spinach

Sauteed green peas

Easy scalloped potatoes

Roasted broccoli and cauliflower

Stovetop broccoli

Boiled potatoes with herbs

Hasselback potatoes

There you have it, a delicious and healthy roasted carrots recipe the whole family will enjoy. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite onInstagramandsave it away to yourPinterest. Pleasesubscribeto the blog if you haven’t for free new recipes in your inbox