Roasted Rainbow Carrots Recipes

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HONEY-ROASTED RAINBOW CARROTS



Honey-Roasted Rainbow Carrots image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon honey
1 tablespoon olive oil
Scant 1/4 teaspoon cayenne
Kosher salt
1 pound baby rainbow carrots, tops trimmed
1 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
  • Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

HERB-ROASTED TRI-COLORED CARROTS



Herb-Roasted Tri-Colored Carrots image

These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 35m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 142 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 661 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GARLIC ROASTED RAINBOW CARROTS



Garlic Roasted Rainbow Carrots image

Cleanup couldn't be easier with this recipe! Baby rainbow carrots are topped with chopped garlic and parsley and dotted with butter, then roasted in a foil packet! Serve right from the packet and toss the foil when done!

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package rainbow baby carrots, cut in half lengthwise
nonstick heavy-duty aluminum foil (such as Reynolds Wrap®)
2 large cloves garlic, roughly chopped
½ tablespoon chopped fresh parsley
1 tablespoon salted butter, cubed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
  • Bake in the preheated oven until carrots are soft, about 25 minutes.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 10.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 207.1 mg, Sugar 5.4 g

ROASTED RAINBOW CARROTS



Roasted Rainbow Carrots image

Bright & colorful roasted Rainbow Carrots are a delicious addition to any dinner plate!

Provided by Holly Nilsson

Categories     Side Dish

Time 30m

Number Of Ingredients 4

1 ½ pounds rainbow carrots (or small carrots)
1 tablespoon olive oil
1 tablespoon brown sugar
salt & pepper to taste

Steps:

  • Preheat oven to 425°F.
  • Peel carrots and cut them in half lengthwise. *see note
  • Toss carrots with olive oil and brown sugar. Season with salt & pepper. Place on a parchment-lined baking pan and roast 15 minutes.
  • Stir and roast an additional 10-15 minutes or just until tender when pierced with a fork.

Nutrition Facts : Calories 75 kcal, Carbohydrate 13 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 79 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ROASTED RAINBOW CARROTS



Roasted Rainbow Carrots image

Amazingly delectable, this recipe is a great choice to pair along with many proteins plus it will definitely bright up your table! VIDEO https://www.youtube.com/watch?v=lA8aGn0OeAg

Provided by CLUBFOODY

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon clarified butter
1 tablespoon lemon juice
1 tablespoon thyme (substitute 1 tsp. dry thyme)
1 tablespoon maple syrup
1/2 teaspoon sea salt, ground (to taste)
1/2 teaspoon black pepper (to taste)
3 bunches rainbow carrots, scrubbed
1/2 tablespoon parsley, chopped

Steps:

  • Preheat oven to 400ºF and line a baking dish with foil; set aside.
  • In a small bowl, combine olive oil, butter lemon juice, thyme, maple syrup, sea salt and black pepper. Stir the ingredients well. Place carrots in a single layer in the prepared baking sheet and pour over the marinade; toss until well coated.
  • Transfer to preheated oven and roast carrots for about 25-30 minutes, flipping them half way. Transfer to a serving plate and sprinkle parsley over.

Nutrition Facts : Calories 182.9, Fat 6.9, SaturatedFat 2.4, Cholesterol 7.6, Sodium 481.5, Carbohydrate 30.2, Fiber 7.8, Sugar 16.1, Protein 2.7

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