Brighten up your plate with these Roasted Rainbow Carrots! Tender, caramelized and herb-topped, they’re a fresh, festive side dish.
This roasted rainbow carrots recipe lives up to its name. Seriously, how often do you see whites, yellows, oranges, purples, pinks and greens all hanging on one plate?! These rainbow carrots are easy!
My favorite for this recipe (aside from all the colors) is using the carrot tops and the carrots themselves. Make a simple ‘gremolata’ with orange peel, cumin and garlic. Sprinkled over roasted rainbow carrots just before serving, the gremolata adds a fresh, citrusy flavor to the final dish. Topped with creamy tahini sauce and pomegranate seeds for a bright, juicy pop.
The pomegranate and orange peel give this recipe a festive feel, so it would make a perfect holiday side dish. If you have some, there’s no reason you shouldn’t eat it. I hope you love it as much as I do!
Rainbow Carrot Recipe Ingredients
Here’s what you’ll need to make this roasted rainbow carrots recipe:
- rainbow carrot, of course! Or, if you can find them at a farmer’s market or grocery store, regular orange carrots.
- extra virgin olive oil – Helps the carrots soften and brown in the oven.
- carrot top and fresh parsley – Adds a refreshing grassy flavor to your carrot-topped gremolata. Can’t find the top carrot? that’s ok! Use extra parsley instead.
- garlic – Gives gremolata a savory flavor.
- orange peel – Adds nice citrus notes to gremolata.
- toasted cumin seeds – Earthy flavors pair beautifully with roasted rainbow carrots.
- Tahini Sauce – Provides a rich, creamy contrast to all fresh vegetables.
- pomegranate arils – Bring out the sweetness of carrots and add a crisp texture. Find a pomegranate cutting and seeding guide here.
- and salt and pepper – To make every flavor pop!
Find the full recipe with the measurements below.
How to make roasted rainbow carrots
This roasted rainbow carrot recipe is very simple.
Start by preparing the carrots. Cut off the top, wash it and save it for the gremolata. Scrub the carrots (no need to peel!), pat dry, and transfer to a parchment-lined baking sheet. Sprinkle with olive oil, sprinkle with salt and pepper, and coat all over. Arrange the carrots in a single layer and bake in a 425°F oven.
Meanwhile, make the gremolata. Traditional gremolata is an Italian condiment composed of parsley, garlic and lemon zest. Here, we swap orange zest for lemon, use carrot tops in addition to fresh herbs, and add crushed and toasted cumin seeds for depth of flavor and crunch—in a typical gremolata. Maybe not, but this rainbow his carrots are so delicious.
Carrots are fully roasted when they are deeply caramelized and fork tender. This takes 20-30 minutes at 425°F. The exact cooking time depends on the size of the carrots.
Toss the roasted carrots while still warm from the oven along with the gremolata. Transfer them to a serving platter, drizzle in tahini sauce, sprinkle with pomegranate, and serve!
How to eat roasted rainbow carrots
These roasted rainbow carrots make a great side dish for holiday dinners. It’s also great with classics like mashed potatoes, stuffing, roasted Brussels sprouts, and green beans. For more Thanksgiving and Christmas meal ideas, check out these 20 salads or his 50 side dishes.
But if you haven’t planned your holiday menu, don’t worry. This is also an everyday side dish recipe. For a comforting fall or winter dinner, serve with creamy mushroom polenta, cauliflower pasta, or potato he leek soup. Or make carrots a meal yourself. Stack them on a bed of cooked farro and top with crispy roasted chickpeas for a dose of plant-based protein.
This recipe is best the day you make it, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Tahini sauce can be kept for up to a week.If you have extra, try drizzling it over other roasted vegetables, salads, grain bowls, or falafel.
My favorite vegetable side dish
If you like these roasted rainbow carrots, try these vegetable side dishes.
roasted rainbow carrots
serve Four
This roasted rainbow carrots recipe is a beautiful and delicious side dish. Tender caramelized carrots are topped with zesty gremolata, tahini sauce and pomegranate for a festive touch. Vegan and gluten free.
carrot top gremolata
- ¼ cup chopped carrot tops
- ¼ cup chopped fresh parsley
- 1 small clove of garlic, Grate
- 1 tea spoon orange peel
- ½ tea spoon toasted cumin seeds, Grind coarsely with a mortar and pestle
- ¼ tea spoon sea salt
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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Wash the carrots and their tops well and pat dry. Cut off the tops of the carrots and set aside for the gremolata.
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Arrange the whole carrots on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss on baking sheet to coat and spread evenly. Roast for 20 to 30 minutes or until edges are tender and browned.
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Meanwhile, make gremolata: Chop carrot tops and measure 1/4 cup. Save the leftover carrot tops for another use, such as a homemade vegetable soup.
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Place 1/4 cup chopped carrot tops in a medium bowl and add parsley, garlic, orange zest, cumin seeds, and salt. Mix.
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Toss the rainbow carrots while still warm from the oven with the gremolata. Transfer to a serving platter, sprinkle with tahini sauce, and garnish with pomegranate rinds.
