Tender, caramelized roasted rainbow carrots with a tangy balsamic vinaigrette - a colorful, healthy side that's just as perfect for holidays as it is for a weeknight dinner. And the best part? It's ready in about 30 minutes!
If you're looking for a vegetable side that's both tasty and easy, these oven-roasted rainbow carrots might just become your new favorite.
Every fall, I'm always drawn to rainbow carrots at the market. Their vibrant colors practically beg to be roasted, and over the years, they've become my go-to side for family gatherings and holiday meals.
This roasted rainbow carrots recipe gets a finishing touch with a simple balsamic vinaigrette - inspired by my popular sheet pan recipe for roasted root vegetables - and the flavor combination is absolutely delicious.
Whether you're planning a holiday menu or just want to brighten up a Tuesday night dinner, these colorful roasted carrots check all the boxes. With a handful of simple ingredients and about 10 minutes of prep, you'll have a healthy, tender side that's caramelized on the outside, full of flavor, and totally irresistible.
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Quick Overview
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 1 sheet pan
- Servings: 4
- Serving Suggestions: Perfect as a colorful holiday side dish or a weeknight vegetable - pairs well with roasted chicken, fish, or hearty grains.
Ingredients
- Rainbow carrots: Trimmed and left whole for a striking presentation, or halved if thick.
- Shallots: Roast alongside the carrots for a touch of sweetness.
- Fresh thyme: Brings earthy, herbal flavor that pairs beautifully with carrots.
- Olive oil: Helps caramelize the vegetables while keeping them tender.
- Kosher salt and freshly ground black pepper: To enhance all the natural flavors.
- Balsamic vinaigrette: A simple mix of olive oil, balsamic vinegar, Dijon mustard, and lemon juice. (You'll only need about half, but I like making extra for salads or other roasted veggies.)
- Fresh flat-leaf parsley (optional garnish): Chopped and sprinkled on top for a pop of freshness.
Instructions
- Preheat the oven to 425°F (220°C) and place a rack in the middle position. Lightly grease a baking sheet or line it with parchment paper for easier cleanup.
- Prep the carrots. You will need about 1 pound of medium rainbow carrots. Rinse, trim, then scrub or peel them, depending on your preference. Leave them whole for a striking presentation, or slice them in half lengthwise if they're on the thicker side.
- Prepare the shallots. Peel and halve (or quarter, if large) the shallots, keeping the layers intact. Scatter them on the baking sheet with the carrots.
- Add herbs. Place 3-4 sprigs of fresh thyme over the vegetables.
- Season. Drizzle with 1-1½ tablespoons (15-22 mL) olive oil, then sprinkle with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss everything with your hands so the carrots, shallots and thyme are well coated. Spread them out on the baking sheet.
- Roast. Slide the pan into the oven and roast for 20-25 minutes, flipping once halfway through, until the carrots are tender and caramelized on the edges.
- Make the balsamic dressing. While the carrots are roasting, whisk together 2 tablespoons (30 mL) extra virgin olive oil, 1 tablespoon (15 mL) balsamic vinegar, 1 teaspoon (5 mL) Dijon mustard, and 1 tablespoon (15 mL) freshly squeezed lemon juice. Please note that you'll only need about half for this recipe, but I like to make extra-it's delicious drizzled over other roasted veggies or even tossed with a simple salad.
- Finish. Remove the thyme sprigs. Drizzle the warm carrots with 1-2 tablespoons of balsamic dressing and sprinkle with chopped flat-leaf parsley before serving. Season with salt and pepper to taste.
Tips & Variations
- For even cooking: Try to use carrots that are close in size. If some are thicker, just slice them in half lengthwise so they roast at the same rate.
- Don't overcrowd the pan: Give the carrots some breathing room on the baking sheet. If they're piled on top of each other, they'll steam instead of caramelize.
- Want sweeter carrots? Add a drizzle of honey or maple syrup before roasting for that glossy, sweet glaze.
- Herb swap: If you don't have thyme, rosemary or oregano work beautifully too.
- Make it ahead: Roast the carrots a few hours in advance, then reheat in a hot oven for 5 minutes to bring back that crisp edge.
Serving Suggestions
Transfer the roasted rainbow carrots to a large serving platter. For an elegant touch, garnish with fresh thyme sprigs or a sprinkle of chopped parsley to highlight their vibrant colors.
These carrots make a versatile side dish and pair beautifully with a variety of mains-try them alongside grilled chicken, veal scallopini. , or baked cod fish. For a meatless option, they're equally delicious with creamy risotto, lentils, or a hearty pasta dish like baked Italian stuffed shells.
FAQ
Yes! If the greens are fresh, you can trim the tops to about an inch and roast the carrots as usual. Keep in mind the greens will cook quickly, so you can either remove them halfway through or roast them separately for a delicate, crispy garnish.
Definitely! This vinaigrette works beautifully with roasted Brussels sprouts, green beans, asparagus, or even a mix of roasted seasonal vegetables for a quick weeknight side.
Yes! Roast the carrots, let them cool, and store in an airtight container in the refrigerator for up to 2-3 days. Reheat in a hot oven or under the broiler for a few minutes to bring back the caramelized edges. Add the balsamic vinaigrette right before serving to keep the carrots crisp and flavorful.
I wouldn't recommend freezing these carrots, as they can become mushy and lose their vibrant color. If you do need to freeze them, roast first and cool completely, then freeze in a single layer on a sheet pan before transferring to a freezer-safe container. Reheat gently in the oven and drizzle with vinaigrette after reheating, keeping in mind the texture may be softer than freshly roasted.
More Roasted Vegetable Recipes to Try
Recipe Origins
You know how some recipes happen by accident? This wasn’t one of those times!
This roasted rainbow carrots recipe actually grew out of my obsession with my recipe for roasted root vegetables.
But here’s the thing - every single fall, I’d wander through the farmers’ market and get completely mesmerized by those gorgeous rainbow carrots. I mean, how could you not? Those vibrant oranges, deep purples, and sunny yellows were practically calling my name!
I’d stand there imagining how absolutely stunning they’d look on my dinner table, all caramelized and golden.
After a few experiments (and maybe a few too many carrots purchased), I discovered that finishing them with a simple balsamic vinaigrette was pure magic. The tangy sweetness just made those natural carrot flavors pop in the most incredible way.
Now? This has become my absolute go-to side dish for everything from casual weeknight dinners to full-blown holiday spreads. It’s colorful, completely fuss-free, and never fails to make people say “wow” when I bring it to the table.
So if you've ever found yourself staring at the rainbow carrots at the market like I do, this recipe is the perfect excuse to bring them home. Simple, beautiful, and bursting with flavor - it's the kind of side dish that makes even the most ordinary meal feel a little more special.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this rainbow carrot recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Roasted Rainbow Carrots Recipe
Equipment
- large rimmed baking sheet
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Ingredients
Root vegetables:
- 454 grams rainbow carrots 1 pound, trimmed, peeled
- 2 shallots peeled, trimmed and halved (or quartered if large)
- 3-4 springs thyme fresh
- 1-1½ tablespoons olive oil 15-22 mL
- ½ teaspoon Kosher salt
- ⅛ teaspoon black pepper
Balsamic Vinaigrette
- 2 tablespoons olive oil extra virgin, 30mL
- 1 tablespoon balsamic vinegar 15mL
- 1 teaspoon Dijon mustard whole grain or old-fashioned, 5mL
- 1 tablespoon lemon juice freshly squeezed, 15mL
- salt and pepper to taste
- fresh Italian flat-leaf parsley OPTIONAL, chopped, to garnish
Instructions
- Preheat the oven to 425°F (220°C) and place a rack in the middle position. Line a baking sheet with parchment paper for easy clean up, or lightly grease it.
- Rinse and trim the carrots, then scrub or peel them; leave them whole for a striking presentation or slice them in half lengthwise if they're thick. Peel the shallots, then halve them (or quarter if very large), keeping the layers intact.
- Toss the vegetables and the thyme with olive oil, salt, and pepper until well coated. Then spread them out on the baking sheet.
- Roast in the oven until the carrots are tender and caramelized, flipping halfway through.
- Balsamic Vinaigrette: While vegetables are roasting, whisk together all of the ingredients for the dressing. Please note that you'll only need a few tablespoons for this recipe, but I like to make extra-it's delicious drizzled over other roasted veggies or even tossed with a simple salad.
- Finish the dish by removing the thyme. Transfer vegetables to a serving dish. Right before serving, drizzle 1-2 tablespoons (15-30mL) of the vinaigrette over the warm carrots, and toss to coat evenly.
- If desired, garnish with freshly chopped parsley leaves before serving.
Video
Notes
- For even cooking: Try to use carrots that are close in size. If some are thicker, just slice them in half lengthwise so they roast at the same rate.
- Don't overcrowd the pan: Give the carrots some breathing room on the baking sheet. If they're piled on top of each other, they'll steam instead of caramelize.
- Want sweeter carrots? Add a drizzle of honey or maple syrup before roasting for that glossy, sweet glaze.
- Herb swap: If you don't have thyme, rosemary or oregano work beautifully too.
- Make it ahead: Roast the carrots a few hours in advance, then reheat in a hot oven for 5 minutes to bring back that crisp edge.
- This recipe can easily be doubled.
Nutrition
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Sara
I had the opportunity to try this recipe yesterday for dinner and it was a hit! Super simple, super delicious. Thank you Maria!
Maria
It really is a great vegetable to roast! Thanks for taking the time to comment Sara.