Easy Roasted Rainbow Carrots Recipe

Colorful roasted rainbow carrots garnished with fresh parsley, ready to serve.

Easy Roasted Rainbow Carrots Recipe

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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 122kcal

Author Maria Vannelli RD

Equipment

large rimmed baking sheet

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition