Roasted Rainbow Carrots
I am more than delighted to "eat the rainbow" when it comes to these glazed and colorful herb roasted rainbow carrots.
Servings: 6
Ingredients
- 2 pounds full-size rainbow carrots
- 2 tablespoons light olive oil
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 2 tablespoons fresh rosemary about 1 tablespoon chopped
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced chives or green onions for topping OPTIONAL
Instructions
- Preheat oven to 450°F. Wash and thoroughly dry the carrots. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots on a large baking sheet.
- Whisk together the oil, syrup, honey, rosemary, salt, and pepper. Drizzle the mixture over the carrots and toss with your hands to coat thoroughly.
- Spread the carrots across the baking sheet and roast in the center of the oven for 15 minutes. Serve at this point for tender and slightly crisp carrots, or stir and roast an additional 10 minutes until the carrots are soft and lightly caramelized.
Notes
I’ve made this recipe with both full-size and baby carrots. Both will work, but my preference is for sliced full-size carrots, they will always have more flavor. Baby carrots contain more water and will not caramelize the way the sliced full-size carrots do.
It isn’t necessary to peel the carrots for this recipe, however, you may peel them if that is your preference.
Nutrition
Calories: 133kcal · Carbohydrates: 22g · Protein: 1g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 493mg · Potassium: 505mg · Fiber: 4g · Sugar: 14g · Vitamin A: 25279IU · Vitamin C: 9mg · Calcium: 60mg · Iron: 1mg
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