These Roasted Rainbow Carrots are a colorful, easy side dish perfect for any occasion. Whether you’re looking to add more veggies to your dinner menu, or celebrating a holiday and need something for brunch.
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If you haven’t made roasted carrots before, you’re in for a real treat.
When you roast carrots, they become tender, full of flavor and are a great veggie side dish to so many different dinner menus.
This is one of those dishes that’s hardly a recipe at all, but a must have in your kitchen arsenal.
And what’s great about this recipe is that you can leave the carrots whole for roasting. The tips of the carrots will inevitably get softer than their wider counterparts near the green tops, but personally I love the mix of texture you get when leaving the rainbow carrots whole.
How to Make Roasted Carrots
For these roasted rainbow carrots, we’re adding a little olive oil and seasoning the carrots with a little garlic, cumin and chili powder. A delicious hint of spice that adds perfect flavor.
Simply add the scrubbed and washed carrots right onto the baking sheet, and sprinkle everything you need on them and roll them around a bit until coated.
Note: You could also use baby carrots, just make sure they’re patted dry before coating in oil and spices.
How Long to Roast Carrots
How long you roast carrots depends on the size of the carrots and the temperature of the oven. But because typically rainbow carrots you find at the store are relatively small, they only take about 20 minutes at 400ºF.
If you’re patient enough with the roasting, they get this nice caramelized coating when the natural sugars release.
Lemon Ginger Tahini Sauce
For this sauce you’ll need tahini (sesame seed paste), coconut aminos (or sub tamari), lemon juice, milk of choice (use whatever you have on hand) and ground ginger.
You can whisk everything in a bowl until combined – no fancy equipment needed!
Make the sauce while the carrots are roasting and set aside until ready to serve.
How to Serve
You can serve roasted rainbow carrots whole, which can be a fun way to present the carrots, or slice them and drizzle with the sauce, garnishing with parsley and sesame seeds.
Rainbow carrots are perfect for an easy easter side dish, brightening up the whole table.
They also work well as a healthy vegetable side dish for Mother’s Day brunch or during the fall and winter holidays!
More Vegetable Side Dishes
Roasted Rainbow Carrots
Ingredients
Roasted Carrots
- 2 small bunches rainbow carrots, scrubbed and washed (option to peel single layer off)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- kosher salt, to taste
for the sauce
- 3 tablespoons tahini
- 2.5 tablespoons coconut aminos
- 3/4 teaspoon ground ginger
- 1 tablespoon freshly squeezed lemon juice
- 1-2 tablespoons non-dairy milk of choice, I love using coconut here
Instructions
- Preheat oven to 400ºF.
- Add oil and seasoning: Evenly distribute carrots on large baking sheet. Drizzle oil over carrots and toss on pan to coat, then sprinkle on seasonings and toss again.
- Roast carrots for 15-20 minutes, until edges are golden. Check for tenderness at tops with fork before deciding if you want more time.
- Make the sauce: While the carrots are finishing roasting make the sauce; in a small bowl combine the sauce ingredients. If you find it too thick, add 1 tablespoon milk or water at a time.
- Serve: Slice carrots for serving and drizzle with sauce, or leave whole and serve with dipping sauce.
Nutrition Information
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