Roasted Rainbow Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!
Table of Contents
- Recipe Ingredients
- What Are the Best Herbs for Roasting Carrots?
- How to Make Oven Roasted Rainbow Carrots
- Make-Ahead Instructions
- Recipe FAQs
- Tips for Making This Recipe
- What to Serve with Rainbow Carrots
- Storage Instructions
- Recipe Video Tutorial
- Herb-Roasted Tri-Colored Carrots Recipe
- More Roasted Vegetable Side Dishes:
It wouldn’t be a holiday celebrationwithout carrots on the table.Whether it’s Easter, Thanksgiving, or Christmas, my family always serves carrots.
But you don’t have to wait for a holiday to make these ridiculously easy, crisp-tender multi-colored carrots that are lightly caramelizedand flavored with rosemary, thyme, and parsley.
They’re a great weeknight side dish and a nice way to get some vegetables into kids (or adults) who are picky when it comes to vegetables because most everyone likes carrots.
Since carrots have plenty of natural sugar, when you roast them at high heat they caramelize beautifully around the edges. I like mine pretty dark but not everyone does, so roast until you’ve hit your perfect amount of char.
Recipe Ingredients
To make the rainbow herb roasted carrots, you’ll need:
- Carrots
- Olive oil
- Fresh herbs
- Salt and pepper
- Lemon juice
What Are the Best Herbs for Roasting Carrots?
Because carrots aren’t strongly flavored and have a subtle sweetness to them, they pair well with almost any fresh herb.
For this particular rainbow carrot recipe, I used the following herbs:
- Fresh rosemary
- Fresh thyme
- Fresh parsley
Feel free to mix and match the herbs to suit your personal taste preferences.
And if you’re making this as an Easter, Christmas, or Thanksgiving side dish, don’t go out and buy any extra fresh herbs if you already have a couple on hand for other seasonal recipes! Use up what you have so nothing goes to waste after the big holiday.
How to Make Oven Roasted Rainbow Carrots
It doesn’t take much to transform colorful carrots into an elegant side dish!Follow these basic steps for roasting the tri-colored carrots:
- Peel and cut the rainbow carrots into chunks.
- Then, spread them out on a baking sheet and drizzle with olive oil.
- Sprinkle with chopped fresh herbs, salt, and pepper, then toss with your hands.
- Roast the carrots for roughly 30 to 35 minutes, or until they’re lightly caramelized around the edges and fork-tender
Make-Ahead Instructions
You’ll need to wait to roast the carrots until the hour you plan on serving them. However, you can:
- Peel and chop the carrots. Seal them in an airtight container and refrigerate until ready to use.
- Finely chop the fresh herbs.Place them in a small airtight container and refrigerate up to 48 hours beforehand.
Everything else will need to be prepped day-of!
Recipe FAQs
Where can I buy rainbow carrots?
There are lots of different colored carrots out there, so use any color or blend of colors you’d like! I find rainbow carrots at my local Trader Joe’s (they come pre-packaged and contain the colors shown in these photos).
Can I use regular carrots to make this recipe?
Of course! Regular orange carrots will work just as well for making this carrot side dish recipe.
Can I Use Baby Carrots?
Most likely, yes. But you’d probably have to adjust the cook time since baby carrots aren’t as thick as regular carrots.
Can I use different herbs on the carrots?
Yes, use any fresh herb or combination of herbs you like.
Tips for Making This Recipe
Size: Be sure to chop the carrots into even-sized chunks so they roast at the same rate in the oven. If using organic carrots, you may not need to peel them — your choice!
Fresh vs dried herbs: I don’t recommend using dried herbs in this carrot side dish. Dried herbs are more potent than fresh and don’t roast very well (they can become crunchy at high heats).
Leftovers: I prefer these oven roasted carrots straight from the oven, but leftovers will keep up to 5 days in the fridge. Toss the roasted carrots on salads, into soups, or reheat and enjoy plain.
What to Serve with Rainbow Carrots
Glazed Pork Loin Roast
Sheet Pan Whole-Roasted Chicken and Potatoes
Garlic Butter Chicken
Slow Cooker Turkey Breast
Storage Instructions
Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days. I don’t recommend freezing them.
Recipe Video Tutorial
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4.49 from 160 votes
Herb-Roasted Tri-Colored Carrots
By Averie Sunshine
These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Ingredients
- 2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)
- 2 tablespoons olive oil
- 2 to 3 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped
- 2 teaspoons lemon juice, optional
Instructions
Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
Stir and flip halfway through baking to ensure all sides cook evenly.
Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.
Notes
- Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 1, Calories: 142kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 661mg, Fiber: 7g, Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Parmesan and Herb Roasted Potatoes— Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with CHEESE! A family favorite that everyone loves!
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Parmesan Roasted Broccoli — This is a super simple side dish that’s perfect for anything from busy weeknights to holiday celebrations.
