Have you seen rainbow carrots at the grocery store or market yet? Wonderfully sweet and flavorful, this honey roasted rainbow carrots recipe is simple to prep and your oven does all the work. A fantastic side dish for just about any meal!
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Have you seen rainbow carrots at the store and wonder how you prepare them? This simple rainbow carrots recipe is a great way to enjoy these colorful root vegetables.
These carrots are very simple to make and require just a few minutes of prep before going into the oven. Perfect as a side dish for just about any meal, these honey roasted rainbow carrots will quickly become a favorite.
What do I need to make honey roasted rainbow carrots?
- Rainbow carrots – check the produce section of your grocery store. I was able to find both baby rainbow carrot and larger regular sized rainbow carrots. (See photo below.)
- Red onion – this provides some nice flavor and caramelizes nicely when roasted with the carrots.
- Honey – adds some sweetness to the carrots and caramelizes nicely when roasted. This is an optional ingredient and can be omitted.
- Garlic – helpful in adding depth of flavor to the carrots.
- Herbs de Provence – this is an herb mix found in most grocery stores. If you cannot find, Italian herbs can also be used in it’s place.
- Garlic salt – great for flavor!
- Ground pepper – also great for flavor and seasoning. Feel free to add additional fresh ground pepper when serving.
- Chopped parsley – for garnish when serving. This is also an optional ingredient.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make rainbow carrots?
Start by prepping your carrots. If you are using baby rainbow carrots, these can either be slices, or go right into your mixing bowl with no prep, as they are already peeled and are bite-sized.
If you are using regular-sized carrots, these will need to be sliced. It is up to you if you prefer to peel them, as peeling is not necessary when roasting carrots.
Once prepped, the carrots will go into a mixing bowl. To the carrots you’ll add olive oil, honey, chopped red onion and seasonings. Mix together well to coat the carrots with the remaining ingredients.
Pour the carrots on to a sheet pan that has been lightly sprayed with non-stick cooking spray. The carrots are now ready to go into the oven to be roasted.
Ingredient Substitutions for this rainbow carrots recipe:
- Carrots – yes, this recipe CAN be used with either regular or baby carrots.
- Honey – instead of honey, you can also substitute maple syrup.
- Red onion – while ideal in this recipe, you could also substitute the red onion with a yellow onion or halved shallots.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Frequently asked questions about rainbow carrots:
Not necessarily. All colors of carrots are very nutrient dense and include a wide array of vitamins and minerals. Each color of carrot will vary slightly as far as the nutrients it offers.
Even though all carrots are grown and produced in the same way, each color has a slightly different nutritional offering. According to the USDA carrots with red roots have lycopene and beta-carotene, while purple carrots have anthocyanin as well as beta and alpha carotene.
Peeling carrots before roasting is not necessary. If you choose not to peel the carrots, make sure they are thoroughly rinsed and scrubbed with a vegetable brush before cooking.
All varieties of carrots are very nutrient dense and act as a great source of antioxidants and beta-carotene. Each colors of carrots offer their own set of nutrients, like potassium, vitamin C and vitamin K.
What do rainbow carrots go with?
Try serving roasted carrots with chicken, pork, beef and turkey. Carrots are a very versatile side dish that can go with just about any meal. Here are some main dish recipes that would be great options:
- Italian Meatloaf
- Apple Cider Glazed Pork Chops
- Classic Beef Stroganoff
- Brown Sugar Balsamic Grilled Chicken
- Slow Cooker Turkey Breast
- Garlic Herb Roast Beef
- Oven Baked Snow Crab Legs
- How to Bake Chicken – my tutorial at Food.com
If you loved this recipe, check out some of these other delicious side dishes:
- 1 1/2 lbs. rainbow carrots, rinsed and sliced
- 1/2 red onion, chopped (about 1/2 cup)
- 1/4 cup honey
- 3 Tbsp. olive oil
- 2 tsp. minced garlic (about 3 cloves)
- 1 1/2 tsp. Herbs de Provence
- 1 tsp. garlic salt
- 1/2 tsp. ground pepper
- Parsley for serving (optional)
- Preheat oven to 400 degrees. Lightly spray a sheet pan with non-stick cooking spray. Set aside.
- To a mixing bowl, add the sliced carrots. Add in the red onion, olive oil, honey, garlic, Herbs de Provence, garlic salt and pepper. Using a rubber scraper or wooden spoon, mix the ingredients well to coat the carrots.
- Pour the coated carrots out on to the prepared sheet pan.
- Roast the carrots at 400 degrees for 25-30 minutes or until fork-tender. (How thick you slice the carrots will determine how slowly or quickly they roast. A thinner carrot will cook quicker than a thicker cut carrot.)
- Remove from oven. Transfer carrots to a serving dish and top with chopped parsley, and additional fresh ground pepper, if desired. Serve right away while hot.
Storage: store any leftovers in an airtight container in the refrigerator. Refrigerated, leftovers will keep for 5-7 days.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 332mgCarbohydrates: 23gFiber: 4gSugar: 16gProtein: 1g