These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: carrot side dish, how to roast carrots, oven roasted carrots, rainbow carrots, rainbow carrots recipe, roasted rainbow carrots, thanksgiving carrot recipes
Servings: 4
Calories: 142kcal
Author: Averie Sunshine
Ingredients
2poundscarrotstrimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)
2tablespoonsolive oil
2 to 3teaspoonsfresh rosemaryfinely chopped
1teaspoonfresh thyme
1teaspoonsaltor to taste
1teaspoonpepperor to taste
2 to 3teaspoonsfresh Italian flat-leaf parsleyfinely chopped
2teaspoonslemon juiceoptional
Instructions
Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
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.
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.
Stir and flip halfway through baking to ensure all sides cook evenly.
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.