Roasted Rainbow Carrots with Herbs
Rainbow carrots roasted at 425°F with olive oil and finished with fresh herbs and lemon. Easy roasted carrots that look special.
Roasted Rainbow Carrots with Herbs
Course: Side DishDifficulty: Easy8
servings15
minutes30
minutesRainbow carrots roasted at 425°F with olive oil and finished with fresh herbs and lemon. Easy roasted carrots that look special.
Ingredients
2 lb rainbow carrots, scrubbed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a baking sheet with an silicone baking mat.
- Scrub the carrots and trim the tops to 1 inch, leaving the skin on.
- Cut any carrot thicker than a thumb in half lengthwise.
- Toss the carrots with the olive oil, salt, pepper and cumin.
- Lay them in a single layer without touching.
- Roast 20 minutes, turning once, until the edges are browned.
- Drizzle on the honey and roast 5 to 8 minutes, until a knife slides in.
- Move to a platter and squeeze over the lemon juice.
- Scatter the zest, parsley, dill and chives.
- Finish with flaky salt and serve warm or at room temperature.
Notes
- Peel the carrots if the skin looks rough. Wash and trim them a day ahead. Leftovers keep 3 days and are good cold in a salad. Swap the honey for maple syrup for a vegan dish.
Why rainbow carrots
Rainbow carrots look bright on the table, and roasting brings out their sweetness. Leaving the skin on saves time. The fresh herbs at the end add color.
Rainbow carrots vary in thickness, so cut the large ones. Purple carrots may bleed color, but the flavor is the same. Orange and yellow ones are a little sweeter.
Rainbow Carrots swaps
Maple syrup makes it vegan. Parsley alone works if you lack dill. Do not toss in the herbs before roasting, since they burn.
Cold leftover carrots are good chopped into a grain bowl or a lentil salad.
What to serve
Lamb, roast chicken or a grain salad. They are also good cold.
The honey goes on near the end so it does not burn. Dill and chives add a fresh flavor that suits the cumin.
A common mistake
Uneven sizes. Halve the thick carrots lengthwise so everything cooks at the same speed.
The mistake is stacking the carrots on a crowded pan. Roast them in a single layer so they brown.
Roasted Rainbow Carrots with Herbs at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 8 servings
- Ingredients: 12, led by rainbow carrots, olive oil, kosher salt, black pepper
Tips for Roasted Rainbow Carrots with Herbs
Peel the carrots if the skin looks rough. Wash and trim them a day ahead. Leftovers keep 3 days and are good cold in a salad. Swap the honey for maple syrup for a vegan dish.
Roasted Rainbow Carrots with Herbs FAQ
How long does Roasted Rainbow Carrots with Herbs take?
Roasted Rainbow Carrots with Herbs takes 30 minutes of cooking after 15 minutes of prep.
How many people does Roasted Rainbow Carrots with Herbs serve?
This recipe makes 8 servings.
What do I need to make Roasted Rainbow Carrots with Herbs?
12 ingredients, led by rainbow carrots, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
