Best Roasted Rainbow Carrots Recipes

ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

ORANGE-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450˚.
• Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
• Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
• Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

HONEY-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

ROASTED RAINBOW CARROTS WITH MUSHROOMS AND POTATOES

Steps:

• Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes.
• Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.

GARLIC ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
• Bake in the preheated oven until carrots are soft, about 25 minutes.

ROASTED POTATOES AND RAINBOW CARROTS

Steps:

• 1. Toss potatoes, carrots, and garlic with the oil on a rimmed baking sheet; season with salt and pepper.
• 2. Arrange in a single layer and roast in a preheated 400-degree oven until the vegetables are tender and starting to brown--about 40 minutes; toss halfway through cooking time.
• 3. Remove from oven and squeeze lemon juice over top and sprinkle with minced basil. Enjoy!

ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 375°F. Cut the carrots in half and arrange them in single layer on rimmed baking sheet. Add 2 tablespoons Kosterina olive oil and orange peel; sprinkle with salt and pepper and toss.
• Roast until tender, about 30 minutes.
• To make the vinaigrette, combine all ingredients in a mason jar and shake well.
• Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.

ROASTED RAINBOW CARROTS WITH MINT GREMOLATA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
• While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
• When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.