Perfectly Roasted Rainbow Carrots with hints of sweetness from maple syrup. You’ll love this easy carrot side dish for the color and flavor!
It’s no secret that we LOVE our roasted vegetables. From roasted potatoes, roasted tomatoes, roasted butternut squash, roasted radishes, and so much more, these roasted rainbow carrots make your tummy happy!
It’s so easy to toss them together with your favorite seasonings and if you don’t like them sweet you can easily leave out the maple syrup and add in even more savory spices. You can’t go wrong with our go-to mix of parsley, garlic, salt, and pepper. So good and so super simple.
ROASTED CARROTS INGREDIENTS AND NOTES:
- Rainbow Carrots – you can also use baby carrots or even regular carrots
- Avocado Oil – this is our favorite high smoke point oil
- Kosher salt – this is a coarse salt so keep that in mind if you use something else
- Vegan Butter – our go to vegan butter is earth balance or country crock
- Maple Syrup – you can also use agave or honey if you’re not vegan, don’t like it sweet? simply leave it out.
- Fresh Parsley – parsley is great for a pop of color without too much overpowering flavor.
For the full ingredient amount and full instructions on how to make roasted rainbow carrots see the recipe card below.
- Preheat oven to 400F degrees.
- Toss the carrots with the avocado oil and salt, place on a baking sheet and roast for 15 minutes..
- Mix the butter and maple syrup together and then drizzle the maple syrup butter mixture over the carrots and toss to combine. Roast for an additional 5 minutes.
- Garnish with fresh parsley and enjoy while warm.
- This recipe is super versatile! You can use orange carrots, tri colored rainbow carrots, parsnips, or even baby carrots.
- Avocado oil helps the carrots get that nice caramlization and roast. You could also go without, but the carrots will be a bit more dry on the outside.
- Maple adds a bit of sweetness, but can be left out. Carrots are naturally sweet so don’t go too heavy on the maple syrup.
- We add fresh parsley for a bit of freshness but thyme, rosemarry, or even chives would also be delicious.
STORAGE AND REHEATING TIPS
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3 days.
- Freeze: Place the roasted rainbow carrots in an airtight freezer safe container and freeze for 3-4 months. Keep in mind that the texture will change a bit and the carrots will be softer. We recommend roasting them again to bring back some texture.
- Reheat: To reheat you can use your oven or air fryer at 375 degrees F for about 15 minutes, oven at 400 degrees F for 15 minutes or microwave for 3-4 minutes.
HOW TO SERVE
This is best served as a side dish but can be served with all of your favorite meals or even chopped up into a vegetable bowl.
The total roasting time is 20 minutes, but if you have larger carrots you may need to increase this to 25 minutes.
Yes! We actually love to make roasted broccoli and carrots. To do this we buy a head of broccoli and cut it into larger pieces so it doesn’t burn before the carrots fully cook.
No worries, you can just chop your carrots or even use baby carrots.
MORE CARROT RECIPES
Roasted Rainbow Carrots
- 1 pound rainbow carrots
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 3 tablespoon vegan butter melted
- 2 tablespoon maple syrup
- fresh parsley for garnish
- Preheat oven to 400 degrees F.
- Place the carrots on a baking sheet and drizzle with the avocado oil and kosher salt. Toss to combine.
- Roast the carrots for 15 minutes. In a small bowl, whisk together the melted butter and maple syrup. Drizzle the maple syrup butter mixture over the carrots and toss to combine.
- Roast for an additional 5 minutes. Garnish with fresh parsley and enjoy while warm.
- Store any leftover carrots in an airtight container in the fridge for up to three days.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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