Roasted Rainbow Carrots bring a burst of color and flavor to your table in just 45 minutes. These vibrant roots caramelize beautifully in the oven, their natural sweetness enhanced by a hint of smokiness. Each bite offers a satisfying crunch on the outside and a tender, melt-in-your-mouth center. The medley of purple, yellow, and orange hues isn’t just eye-catching—it’s packed with nutrients too.
With only 15 minutes of prep and 30 minutes of roasting, this dish is as effortless as it is impressive. A drizzle of olive oil and a sprinkle of herbs elevate the earthy flavors, creating a side that’s both simple and sophisticated. Perfect for weeknights or special occasions, these carrots are a feast for the senses.
What You’ll Need?
- 1 pound rainbow carrots with tops (ensure they’re fresh and vibrant)
- Extra-virgin olive oil (for roasting and flavor)
- Sea salt and freshly ground black pepper (to taste)
- ½ recipe Tahini Sauce (store-bought or homemade)
- Pomegranate arils (for garnish; substitute with dried cranberries if unavailable)
- Carrot Top Gremolata:
- ¼ cup chopped carrot tops
- ¼ cup chopped fresh parsley
- 1 small garlic clove, grated
- 1 teaspoon orange zest
- ½ teaspoon toasted cumin seeds, roughly ground in a mortar and pestle
- ¼ teaspoon sea salt
How to Make Roasted Rainbow Carrots
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the carrots: Wash the carrots and their tops thoroughly, then pat them dry. Slice the tops off the carrots and set them aside for the gremolata.
- Roast the carrots: Place the whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly, then spread them out in a single layer. Roast for 20 to 30 minutes, or until tender and browned around the edges.
- Make the gremolata: While the carrots roast, chop the carrot tops and measure ¼ cup (save the rest for another use, like vegetable broth). In a medium bowl, combine the chopped carrot tops, parsley, grated garlic, orange zest, ground cumin seeds, and salt. Stir well to mix.
- Toss and garnish: Once the carrots are out of the oven, toss them with the gremolata while they’re still warm. Transfer to a serving platter, drizzle with tahini sauce, and garnish with pomegranate arils. Season to taste and serve immediately.
Creative Sauce and Topping Ideas
While the tahini sauce and pomegranate arils are delicious, you can switch things up! Try a drizzle of honey-lime glaze for a sweet and tangy twist, or a sprinkle of crumbled feta for a salty contrast. For a creamy option, mix Greek yogurt with lemon juice and dill for a refreshing dip.
Perfect Pairings for Serving
These roasted rainbow carrots make a vibrant side dish for grilled chicken or roasted salmon. For a vegetarian feast, pair them with quinoa salad or lentil stew. They’re also a stunning addition to a holiday table alongside roasted turkey or ham.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for about 10 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy. The gremolata is best fresh, so add it just before serving.
Quick Time-Saving Hacks
To save time, prep the carrots and gremolata ingredients the night before. You can also roast the carrots on a sheet pan alongside other veggies like Brussels sprouts or sweet potatoes for a complete meal. Skip the pomegranate arils if you’re in a hurry—they’re optional but still delightful!
Recipe Variations to Try
Swap the cumin seeds in the gremolata for coriander or fennel seeds for a different flavor profile. If you don’t have rainbow carrots, regular carrots work just as well. For a spicier kick, add a pinch of red pepper flakes to the gremolata or drizzle the carrots with chili oil before serving.
Roasted Rainbow Carrots
Ingredients
- 1 pound rainbow carrots with tops
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- ½ recipe Tahini Sauce
- Pomegranate arils, for garnish
Carrot Top Gremolata
- ¼ cup chopped carrot tops
- ¼ cup chopped fresh parsley
- 1 small garlic clove, grated
- 1 teaspoon orange zest
- ½ teaspoon toasted cumin seeds, roughly ground in a mortar and pestle
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Wash the carrots and their tops well and pat them dry. Slice the tops off the carrots and set them aside for the gremolata.
- Place the whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.
- Meanwhile, make the gremolata: Chop the carrot tops and measure ¼ cup. Save the remaining carrot tops for another use, such as homemade vegetable broth.
- Place the ¼ cup chopped carrot tops in a medium bowl and add the parsley, garlic, orange zest, cumin seeds, and salt. Stir to combine.
- Toss the rainbow carrots with the gremolata while they’re still warm from the oven. Transfer to a serving platter, drizzle with the tahini sauce, and garnish with pomegranate arils. Season to taste and serve.