These Roasted Rainbow Carrots definitely need to find their way to your table! I have been obsessed and had to share them with you. They’re really simple but make the perfect side dish or even healthy “meal prep” snack! Vegan, paleo and whole30 compliant.
Several weeks ago, I had penciled in “Green Dessert” in my calendar for today’s date. For the past few weeks I just blankly stared at the words “Green Dessert” with nothing particular in mind. Last week I finally jotted a few things down, but I wasn’t getting excited about anything. So I procrastinated “Green Dessert”. And it’s not like FMK is entirely lacking in the Green Dessert Department. These brownies… these bars… Can we count these mint bars?
Wait, are you wondering why we are talking about green desserts? St. Patrick’s Day, of course.
Automatically I boxed myself into this little idea that I must have a green dessert to share today. It felt like an unwritten food blogging rule. But then I procrastinated the green dessert because I didn’t like any of the ideas I came up with. Been there, done that. I just wasn’t feeling it… Part of it was my perfectionist tendencies getting the best of me. I wanted it to be the PERFECT green dessert. Is there such a thing? No, probably not.
Still, I wasn’t up for any of the ideas I had. I soon realized, like um, yesterday, that I needed a new plan. Obviously a green dessert was not happening…
so rainbow carrots happened instead
Over the past couple of weeks I have taken a new liking to roasted rainbow carrots. I roast up a batch and eat them as a snack. Which is actually uncharacteristic of me–I usually go for snack bars. But there is something about these roasted carrots I can’t get enough of. I will be the first to say it: there isn’t even anything especially unique about these rainbow carrots… Other than that I’ve just found them to be truly delicious.
So yes–because they’ve quickly become my new obsession, I must share with you these roasted rainbow carrots.
OH oh oh. Yesterday I also had this epiphany: Rainbow carrots. St. Patrick’s Day. Pot of gold…. AT THE END OF THE RAINBOW.
Guys, we’ve come full circle and I officially feel so much better about sharing these roasted rainbow carrots today on St. Patrick’s Day 😀
I still wanted that St. Patrick’s Day-food connection. Food blogger problems.
what you need
They’re SO simple. And if you’re patient enough with the roasting (or possibly forget about them sometimes in my case…) they get this nice caramelized coating when the natural sugars release.
If you want a little dipping sauce…
3 TBS tahini (sesame seed paste)
2 1/2 TBS coconut aminos
1 TBS freshly squeezed lemon juice
1 TBS coconut milk
3/4 tsp ground ginger
But honestly… the dipping sauce? YOU MUST. I mean the carrots are lovely on their own, but if you want to add a little somethin’ somethin’ to your plate DEFINITELY make the tahini sauce. Plus it has no added sugars 😀
This whole side dish is for errybody. Unless you don’t like carrots, you may be dismissed.
- 2lbs rainbow carrots, peeled and cut lengthwise into strips
- 1 TBS avocado oil, or spray
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- kosher salt, to taste
for the sauce
- 3 TBS tahini (sesame seed paste)
- 2 1/2 TBS coconut aminos
- 1 TBS freshly squeezed lemon juice
- 1+ TBS coconut milk
- 3/4 tsp ground ginger
- Preheat oven to 400F.
- Evenly distribute on greased, or lined, large baking sheet. Drizzle oil over carrots and stir on pan to coat.
- In small bowl combine seasonings and salt. Evenly sprinkle on seasonings, tossing again to coat.
- Roast carrots for 20 minutes, then stir before roasting another 10-15 minutes, or until carrots are golden and caramelized.
- While the carrots are roasting make your sauce: in a small bowl combine the sauce ingredients. If you find it too thick, add 1 tablespoon water at a time.
- When the carrots are ready, serve with sauce and enjoy! These rainbow carrots were so good they didn't even make it to a plate...
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