Roasted Petite Rainbow Carrots

Roasted Petite Rainbow Carrots take just minutes to prep and are a super versatile side dish. Just toss carrots with olive oil, salt, and pepper before roasting until tender. Using rainbow carrots makes this side dish presentation ready.

Why I love It:

• Colorful – Rainbow carrots are colorful and instantly up the presentation of dinner.
• Fast Cooking – They roast in only 20 minutes.
• Versatile – This flavorful roasted veggie side pairs with so many dinners!

Ingredients You’ll Need For Roasted Petite Carrots :

• Petite Rainbow Carrots – If you can’t find the petite carrots, like shown, you can use large rainbow carrots as well and just cut lengthwise into halves or quarters. The cook time may vary slightly.
• Olive Oil – You can swap in another cooking oil, such as avocado oil
• Kosher Salt and Pepper

How to Roast Rainbow Carrots:

Rainbow Colored Carrots roasted in the oven are so easy to make and are a flavorful side dish!

1. Prep – Start by preheating the oven and prepping the carrots. Give the carrots a rinse and scrub or peel. If needed, you can trim off any leaves from the stem. I like to leave a small stem for presentation.
2. Season – Add the carrots to a sheet pan and drizzle with the olive oil, salt, and pepper. Use your hands to toss together so everything is evenly coated. Spread the carrots out so so they are evenly spaced. You don’t want to overcrowd the pan.
3. Roast – Roast in the preheated oven for about 20 minutes until the carrots are fork tender. The bottoms will also have a nice golden brown crust.
4. Serve – If needed, give one more small sprinkle of salt and pepper and serve immediately.

Frequently Asked Questions

Do rainbow carrots taste different?

The different colors of rainbow carrots do taste different! But the taste is subtle and its most noticeable when they’re eaten raw than when eaten cooked.

Where can I find rainbow carrots?

Most larger grocery stores sell rainbow carrots, either in the petite form that is used in this recipe or the larger form. If you can’t find rainbow carrots, you can use regular carrots for this recipe.

Recipe Tips:

Here are some of my best tips for any roasted vegetables recipe!

• Don’t Crowd the Pan – The key to roasting vegetables is to make sure they have room on the pan. If they’re too crowded together then they’ll steam and not roast.
• Don’t Skimp on Oil – Make sure to evenly distribute the oil. This helps the roasting, gives good flavor, and helps keep the carrots from sticking to the sheet pan.
• Season Well – Season with salt and pepper, to taste. After roasting, I like to give another sprinkle of flaky salt.

Variations

Although all you really need is olive oil, salt, and pepper when roasting vegetables… there are lots of ways to mix up the flavors. Here are some of my favorite variations:

• Fresh Lemon – After roasting, spritz with fresh lemon juice and lemon zest.
• Honey – For sweet carrots, try mixing together equal parts of honey and oil and tossing with the carrots.
• Spice – For a kick, sprinkle on a pinch of red pepper flakes.

Storage and Reheating

• Storage – Leftovers can be stored in an airtight container for up to 4 days in the fridge.
• Reheating – Leftovers can be reheated in the oven at 350 degrees F for 5-10 minutes until warmed.

Other Roasted Veggie Recipes:

• Roasted Asparagus – Must to have on hand for spring and summer. 
• Simple Roasted Broccolini – The results have perfectly fork tender stalks, crispy tops, and are ready in only 15 minutes.
• Roasted Pancetta Brussels Sprouts – Crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta.
• Roasted Mini Peppers – They cook quickly and are super colorful! The results are flavorful, tender, and ready in only 20 minutes.

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