Roasted Rainbow Carrots

5 from 1 vote

These rainbow-roasted carrots are easy to prep and make. They're perfectly cooked to fork-tender and the caramelization on the outside makes them the best side dish.

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Prep Time5

Cook Time20

Total Time25

Servings:

Author: Molly Thompson

INGREDIENTS

1 1/2 lbs rainbow carrots peeled (I used 3 bunches store-bought, which is about15-17 carrots)
2 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon kosher salt
4 cloves minced garlic
2 teaspoons honey or maple syrup
2 teaspoons fresh thyme leaves plus more to garnish
Parsley to garnish optional

Whipped Feta (optional)

8 ounces feta cheese
1/4 cup plain Greek yogurt
2 Tablespoons milk plus more as needed

INSTRUCTIONS

Preheat the oven to 425°F.
Place the peeled whole carrots on a large baking sheet or in a large casserole dish.
Drizzle the with olive oil, maple syrup, spices, garlic, and herbs, and toss to coat.
Bake for 18-20 minutes for baby or garden carrots or 25-30 minutes for larger store-bought carrots. The carrots shown in these images took approximately 20 minutes for reference. Pierce the thickest part of the carrot with a fork to ensure it’s tender.
While they’re roasting, make the whipped feta if using. Add all of the ingredients to a high-speed blender or food processor and blend on high speed for 2-3 minutes, until smooth and no lumps remain. Add a splash of milk as needed to thin it out to the desired consistency.
Serve the carrots warm with optional whipped feta and chopped parsley.

Recipe Equipment

Vegetable peeler

Large baking sheet

Notes

Note 1. Carrots. The size of the carrot will impact the cooking time. Baby rainbow carrots and smaller garden carrots will take 18-20 minutes to roast while larger, thicker carrots can take up to 30 minutes. Use a fork to determine if they're fork-tender. They shouldn't be overly soft, but soft enough for the fork to pierce it easily.

*Nutritional information does not include whipped feta

Nutrition

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