Liven up your plate with these roasted rainbow carrots! Soft, caramelized, and topped with herbs, these are a fresh, festive side dish.
This roasted rainbow carrots recipe lives up to its name. Seriously, how often do you see white, yellow, orange, purple, pink, and green all hanging out in one dish?! Always, but especially throughout the fall and winter, I aim to add as much color to my meals as I can. This rainbow carrot makes it easy!
My favorite thing about this recipe (besides all the colors) is that it uses carrot tops as well as the carrots themselves. While the roots are roasting, getting soft and caramelized in the oven, I use the tops to make a quick “gremolata” with parsley, orange zest, cumin, and garlic. Drizzled over roasted rainbow carrots before serving, the gremolata adds a fresh, citrusy zing to the final dish. I topped it with creamy drizzles tahini sauce and pomegranate seeds for a bright, juicy pop.
Pomegranates and orange zest give this recipe a festive flair, so it would be a perfect holiday side dish. That said, it’s pretty straightforward, so if you have some rainbow carrots in your fridge on a regular weeknight, there’s no reason you shouldn’t make it. I hope you love it as much as I do!
Rainbow Carrots Recipe Ingredients
Here’s what you’ll need to make this roasted rainbow carrots recipe:
- Rainbow carrots, of course! Or regular orange carrots, if those are the only ones you can find at your farmers market or grocery store. The varieties look different, but they have almost the same taste and texture.
- Extra-virgin olive oil – This helps the carrots soften and brown in the oven.
- Carrot tops and fresh parsley – They add a refreshing, yellow flavor to carrot top gremolata. Can’t find a bunch of carrots with tops? that’s ok! Use extra parsley instead.
- Garlic – It gives the gremolata a nice bite.
- Orange zest – It adds nice citrusy notes to the gremolata.
- Roasted cumin seeds – Their earthy flavor pairs well with roasted rainbow carrots.
- Tahini sauce – It offers a rich and creamy contrast to all the fresh vegetables.
- Pomegranate seeds – They bring out the sweetness of the carrots and add a crunchy, crunchy texture. Find my guide to cutting and planting pomegranate here.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Roasted Rainbow Carrots
This roasted rainbow carrots recipe is super simple!
Start by preparing the carrots. Cut off the tops, wash them, and set them aside for the gremolata. Scrub the carrots (no need to peel!), pat them dry, and transfer them to a sheet pan lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Arrange the carrots in a single layer and pop them into a 425°F oven to bake.
Meanwhile, make the gremolata. Traditional gremolata is an Italian condiment consisting of parsley, garlic, and lemon zest. Here, I substitute orange zest for lemon, use carrot tops in addition to fresh herbs, and add crushed, toasted cumin seeds for depth of flavor and crunch. It may not be a typical gremolata, but these rainbow carrots are so delicious!
You’ll know carrots are roasted perfectly when they’re deeply caramelized and fork tender. This can take anywhere from 20 to 30 minutes at 425°F. The exact cooking time depends on the size of your carrots.
Toss the roasted carrots with gremolata while they’re still hot from the oven. Transfer them to a serving platter, pour over tahini sauce, sprinkle with pomegranates, and serve!
How to Serve Roasted Rainbow Carrots
These roasted rainbow carrots would make a great side dish for a holiday dinner. Pair them perfectly with classics like mashed potatoes, stuffing, roasted Brussels sprouts, and green beans. If you want more ideas for a Thanksgiving or Christmas meal, take a look these 20 salads o these 50 side dishes!
But if you’re not planning a holiday menu, don’t worry! This is a great everyday side dish recipe too. For a comforting fall or winter dinner, serve it on the side creamy mushroom polenta, cauliflower pasta, or a bowl of potato onion soup. Or turn the carrots into a meal on their own. Pile them on a bed of cooking farroand raise them by crispy roasted chickpeas for plant-based protein. Enjoy!
This recipe is best the day it is made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. The tahini sauce will keep for up to a week. If you have extra, try to pour it on others roasted vegetables, salads, grain bowls, o falafel.
More Favorite Veggie Side Dishes
If you love these roasted rainbow carrots, try one of these veggie side dishes next:
Roasted Rainbow Carrots
This roasted rainbow carrots recipe is a beautiful and delicious side dish! I top the tender, caramelized carrots with a zesty gremolata, tahini sauce, and pomegranates for a festive flair. Vegan and gluten-free.
Carrot Top Gremolata
- ¼ cup chopped carrot tops
- ¼ cup chopped fresh parsley
- 1 small clove of garlic, grated
- 1 teaspoon orange zest
- ½ teaspoon toasted cumin seeds, roughly ground in a mortar and pestle
- ¼ teaspoon sea salt
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash the carrots and their tops well and dry them. Cut the tops off the carrots and set them aside for the gremolata.
- Place whole carrots on baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.
Meanwhile, make the gremolata: Chop the carrot tops and measure out ¼ cup. Save the remaining carrot tops for another use, such as homemade vegetable soup.
- Place ¼ cup chopped carrot tops in a medium bowl and add parsley, garlic, orange zest, cumin seeds, and salt. Stir to combine.
- Toss the rainbow carrots with the gremolata while they’re still hot from the oven. Transfer to a serving platter, drizzle with tahini sauce, and garnish with pomegranate arils. Season to taste and serve.