Herb-Roasted Tri-Colored Carrots

Roasted Rainbow Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!

roasted rainbow carrots on white plate

Easy Carrot Side Dish

It wouldn’t be a holiday celebration without carrots on the holiday table. Whether it’s Easter, Thanksgiving, or Christmas, my family always serves carrots.

But you don’t have to wait for a holiday to make these ridiculously easy, crisp-tender oven roasted carrots that are lightly caramelized and flavored with rosemary, thyme, and parsley.

They’re a great weeknight side dish and a nice way to get some vegetables into kids (or adults) who are picky when it comes to vegetables because most everyone likes carrots.

Since carrots have plenty of natural sugar, when you roast them at high heat they caramelize beautifully around the edges.

I like mine pretty dark but not everyone does, so roast until you’ve hit your perfect amount of char.

roasted rainbow carrots on white plate

What’s in Roasted Rainbow Carrots? 

To make this Thanksgiving carrot recipe, you’ll need: 

  • Carrots
  • Olive oil
  • Fresh rosemary
  • Fresh thyme
  • Fresh parsley
  • Salt and pepper
  • Lemon juice

carrot side dish on white plate

How to Roast Carrots

First, you’ll need to peel and cut the rainbow carrots into chunks. Then, spread them out on a baking sheet and drizzle with olive oil. Sprinkle with chopped fresh herbs, salt, and pepper, then toss with your hands. 

Roast the carrots for roughly 30 to 35 minutes, or until they’re lightly caramelized around the edges and fork-tender

Can I Use Another Type of Carrot?

Of course! I used tri-colored carrots, but you can use traditional orange if that’s what you have on hand. I don’t think the purple or white carrots taste much different than orange ones, but I think they look pretty and that always counts.

Can I Use Baby Carrots? 

Most likely, yes. But you’d probably have to adjust the cook time since baby carrots aren’t as thick as regular carrots. 

Herb-Roasted Tri-Colored Carrots - Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you'll make again and again for holidays or easy weeknight dinners!!

Tips for Making Roasted Rainbow Carrots

Be sure to chop the carrots into even-sized chunks so they roast at the same rate in the oven. If using organic carrots, you may not need to peel them — your choice! 

I don’t recommend using dried herbs in this carrot side dish. Dried herbs are more potent than fresh and don’t roast very well (they can become crunchy at high heats). 

I prefer these oven roasted carrots straight from the oven, but leftovers will keep up to 5 days in the fridge. Toss the roasted carrots on salads, into soups, or reheat and enjoy plain. 

Herb-Roasted Tri-Colored Carrots

Herb-Roasted Tri-Colored Carrots

These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!

Yield: 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)
  • 2 tablespoons olive oil
  • 2 to 3 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped
  • 2 teaspoons lemon juice, optional

Instructions

    1. Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
    2. Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
    3. Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
    4. Stir and flip halfway through baking to ensure all sides cook evenly.
    5. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

Notes

  • Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 142 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 661mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 7g Sugar: 8g Sugar Alcohols: 0g Protein: 2g

More Easy Vegetable Side Dishes: 

Lemon Rosemary Coconut Oil Roasted Vegetables – Trying to eat more vegetables? Try them roasted with coconut oil for a healthy, fast, and easy dish!

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

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Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip - The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

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Cheesy Roasted Asparagus — Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!! A fast and EASY side that’s perfect for busy weeknights!!

34 comments on “Herb-Roasted Tri-Colored Carrots”

  1. These carrots are so beautiful, Averie. I think that we’re going out of lunch on Easter, but I need to make these sometime during the week. :) 

  2. Beautiful carrots!! I’d love to make this over the weekend. I should be able to find some tri colored carrots by now. I love this kind of simplicity for vegetables–some fresh herbs and a hot oven. Perfection!

    • I got mine from Trader Joe’s and the 2 lb bag (organic) was like $2.29 or something insanely cheap. Cheapest blog recipe I’ve ever made :)

    • These were just lovely and perfect for our Easter dinner! Roasted vegetables are so good–I can’t think of any I’ve tried that haven’t been enhanced by the process (even radishes).

      • Hope you guys had a great Easter! And happy to hear the carrots were perfect! I love roasting veggies…but you’ve got me on radishes, never tried that. Years ago with a CSA I was in I used to get TONS of radishes and not know what to do with them. And now it’s pretty ‘trendy’ in the foodie circles to roast radishes so I guess I need to try!

  3. Roasted veggies are the BEST! I really never want to make them any other way anymore. I think I could eat that entire plate myself. Totally going on the list for this weekend!

  4. Delicious AND nutritious!  Win-win!

  5. I know they don’t taste different, but the rainbow carrots are so much better!! 

    I don’t like raw carrots AT ALL.

    • I’m not a raw carrot person either. If it’s that or some super salty crackers to say use as a dipper for hummus, I’ll do the carrots but much prefer carrots when they’re roasted!

  6. What a GORGEOUS dish!!  I love roasted veggies they always have so much flavor, this is so pretty!

  7. I have 2 bags of these carrots at home and was wondering what to do with them.  I did mix some the other day with other root veggies and roast them similarly.  I will definitely make these for Easter. They look yummy.  Can’t wait to try them.

  8. oh yummy! These look really good!

  9. Averie I love roasted vegetables and these look so delicious!! Pinned!!

  10. These look so good…I love all roasted vegs..I’ve been eating my share of roasted beets lately but I’m ready for these tri colored carrots.

    • Oh I LOVE roasted beets! I don’t make them often because everything in my kitchen seems to be sprayed with little red droplets of beet juice for days after I done rinsing, peeling, etc. :) but they are so good!!

  11. I love how beautiful and simple this recipe is. And I absolutely love tri-colored carrots. Great job Averie!

  12. I put this recipe up against a few others to add to Easter Dinner, and your carrots one handily in my family/guest email survey.  Look forward to trying them soon!

  13. Would this work with frozen vegetables?

  14. I remember these–so good! Happy Thanksgiving!

    Rating: 5
  15. Very nice recipe…would love to be able to post it to my Facebook recipe page.

  16. I do carrots all the time. Never in my life have I seen all those colors of carrots at my supermarket.I feel lucky just to find them with the tops on. I will make this for family’s party. Looks so so delicious!! Thanks for your sharing and wait a new your recipe!!

    Rating: 5
  17. Delicious, visually appealing and perfectly appropriate side dish for a gathering of vegetarians and carnivores alike. We diagonally cut our carrots into long slices. No other change was made. Was a huge hit. Will definitely make again soon.

    Rating: 5
  18. These look beautiful! Perfect for Easter dinner. Do you think it would make a huge difference in the taste, if i left out the parsley ?

  19. I have baby colored carrots, can I make this without cutting them? Would I need to roast them longer?

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