Description
This vibrant Roasted Rainbow Carrots recipe brings a colorful and flavorful twist to a simple side dish. Tender carrots are roasted to perfection with olive oil, honey, and balsamic vinegar, enhanced by fresh herbs like oregano or thyme. It’s an easy, healthy, and visually appealing way to add more veggies to your meal.
Ingredients
Scale
Carrots
- 2 bunches of rainbow carrots (10 to 14 carrots)
Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Glaze
- 1 tablespoon honey
- 2 teaspoons balsamic vinegar
Herbs
- Several sprigs of oregano or thyme
- Optional – additional chopped fresh herbs for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to get it ready for roasting the carrots evenly.
- Clean the carrots: Thoroughly scrub the rainbow carrots under running water to remove any dirt or grit without peeling, maintaining their vibrant skin.
- Toss and arrange: In a large bowl, toss the cleaned carrots with olive oil, kosher salt, and ground black pepper until evenly coated. Lay them out in a single layer on a parchment-lined baking sheet to ensure even roasting.
- Initial roasting: Place the sheet pan in the preheated oven and roast the carrots for 15 minutes, allowing them to start softening and caramelizing.
- Add glaze and herbs: Carefully remove the carrots from the oven and drizzle them with honey and balsamic vinegar. Add the sprigs of oregano or thyme, then toss gently to coat the carrots evenly with the glaze and herbs.
- Finish roasting: Return the carrots to the oven and roast for another 10 minutes to deepen the flavors and caramelize the glaze.
- Serve immediately: Remove from the oven once done and serve the roasted rainbow carrots hot, optionally garnished with additional fresh herbs for extra aroma and color.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- Adjust honey amount to taste for more or less sweetness.
- You can substitute maple syrup or agave nectar for honey to make it vegan.
- Carrots can be peeled if desired, but leaving the skin on enhances texture and nutrients.
- Fresh herbs like rosemary or parsley can be used to vary flavor profiles.
