Roasted Rainbow Carrots

Are you looking for a beautiful and easy side dish for your holiday table?  Roasted Rainbow Carrots are so pretty and go well with a variety of roasts and main courses.  In this easy preparation, I roast them whole with butter and herbs then give them just a brush of maple syrup at the end for sweetness.  Of course, you can do this with regular carrots.  Just be sure to choose slender carrots that are about the same size, so they cook evenly.

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Peel and trim the carrots, leaving a little of the stem (for appearance, not to eat).

Rinse the carrots and pat dry.

Line a sheet pan with foil and mist with cooking spray.  Arrange the carrots in a single layer, dot with butter and season with salt, pepper and thyme.

Roast at 400º for 20-25 minutes or until they reach the desired softness.

You can prepare to this point the night before and reheat in the morning.  Brush the carrots lightly with maple syrup and return to the oven for 15-20 minutes at 325º.  Transfer to a serving dish.

Notes ♪♫ Thyme pairs beautifully with carrots.  I was fortunate enough to still have fresh thyme from my herb garden when I made this for Thanksgiving.  Look for it in the supermarket, or if you can’t find it, use dried thyme.

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