Roasted Rainbow Carrots

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Roasted Rainbow Carrots- What are the best recipes for roasted carrots? I may be biased, but I happen to think this recipe right here is one of the best, and I hope you do too! This colorful veggie side is about as easy as it gets, and tasty as well. Read on, and I’ll show you how to make this simple recipe!

I love seeing rainbow carrots at the Farmers Market and the grocery store! They are so full of color! When I worked at the farm, there were quite a few rows of carrots to harvest every season, and sometimes it was hard keeping the honesty stand stocked with them! 

Carrots are great raw, cooked, pickled, you name it. I especially love buying them in different colors when I can find them. My most favorite way of cooking carrots is to roast them. Roasting brings out an earthiness, and the natural sugars in carrots mean you’ll get some caramelization too. It’s a win-win for sure!

I have been cooking with fresh fruits and vegetables for a long time, and I can’t get over how many ways they can be cooked, and I love creating and sharing recipes with you not only for vegetables and fruits, but main dishes too. If you find yourself on the site for the first time, I’d like to welcome you!

Do Rainbow Carrots Taste Different?

There is no difference in flavor between your standard orange carrot and any of the rainbow colors they come in, but the colors sure do make a dish pop. The best part? They stay that vibrant hue after they are cooked! 

Is It Better To Parboil Carrots Before Roasting Them?

I’ve been roasting carrots for years (it is my favorite way to eat them) and I have never seen a need to parboil them first. The heat of your oven will do a great job of cooking them. If you parboil them before roasting, there is a chance they will overcook.

Recipe Ingredients

Rainbow Carrots- Look for carrots that are not bruised or feel like they are softening. Smell them too! They should smell fresh and a little earthy, the way carrots should smell! You’ll be able to tell if the carrots are drying out, as they will have a white film forming on them. They are definitely bad if they feel slimy or have mold on them.

Oil- I prefer avocado, for its high smoke point and neutral flavor.

You’ll see when you look at the recipe card that I made the seasoning very simple. This is for a couple of reasons. One, it helps the flavor of the carrots come through. Secondly, you can add all sorts of additional seasonings or sauces on your own. Head to the notes in the recipe card for seasoning ideas.

How To Make Oven Roasted Rainbow Carrots

As you can see from the photos, I left a little bit of the stems after removing the tops. I happen to like the presentation, but I don’t eat the stems. You can cook them without leaving stems behind if you prefer. Be sure to head to the recipe card for full instructions and notes!

1. Cut the carrots if needed (see recipe card for notes).
2. Season and oil the carrots.
3. Roast until done!

It is important to note that if you are not going to cook this dish shortly after bringing the carrots home, that if you buy them with the tops on you need to cut the tops off and store them separately. If you leave the tops on, they will pull moisture out of the carrots and cause them to dry out much faster. 

Recipe Variations

I’m sure you’re wondering what are the best herbs to use for roasting carrots? What other ways could I season these or change up this recipe? Let’s go over a few ideas that are more than just salt and pepper!

• Dried Thyme
• Mild Yellow Curry Powder
• Sumac (I use it on these pita chips. It’s a great spice!)
• Ancho or Chipotle Chili Powder
• Sprinkle with crumbled Feta

My favorite way to eat these is tossed in some pesto made from carrot tops. If you buy your carrots for this recipe with the tops on, then you already have them to make that recipe!

How To Serve Roasted Rainbow Carrots

I love these carrots served with pot roast, braised short ribs, and turkey. These carrots would be great alongside a Potato Soup or Cream of Asparagus Soup. 

If you are serving them with the carrot top pesto(or any other pesto) be sure to toss them in the pesto after they are done roasting. If you put the pesto on the carrots before roasting, you are almost guaranteed that your pesto will burn in the oven. No Bueno. This is why it’s important to toss the carrots in it after roasting.

These carrots reheat really well! You can even make these ahead and reheat them later if you are meal prepping. You can also make the pesto ahead of time and when you are ready to roast the carrots, just pull the pesto out of the fridge to come to room temperature while you cut and roast the carrots. 

One great way to use leftovers is to use them in this veggie sandwich!

Leftovers can be stored in the refrigerator tightly wrapped for up to one week.

If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram, pin to a board on Pinterest or share with your friends on social media! If you have not signed up for my email newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!