36 Comments, Posted in: All Recipes, Appetizers, Christmas, Entrees, Gluten-Free, Sides, Salads & Vegetables, Thanksgiving, Vegan, Vegetarian. Easy comfort food that everyone loves! If my veggies aren’t roasted and I don’t see some char around the edges, it’s just not a good veggie day for me :). I’d love to make this over the weekend. I do carrots all the time. Delicious, visually appealing and perfectly appropriate side dish for a gathering of vegetarians and carnivores alike. In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger. Sprinkled with sumac, toasted sunflower seeds and a creamy sunflower … I prefer these oven roasted carrots straight from the oven, but leftovers will keep up to 5 days in the fridge. Pinned!! I find it best … Baby rainbow carrots are topped with chopped garlic and parsley, dotted with butter, and roasted in a foil packet in this really easy recipe. Cook until as tender as you like your carrots. 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. Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately. Wash and peel the carrots, leaving about one inch of greens on the tops. Perfect for Easter dinner. Preheat oven to 425 degrees. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days. These carrots are so beautiful, Averie. Whether it’s Easter, Thanksgiving, or Christmas, my family always serves carrots. Roast the carrots for roughly 30 to 35 minutes, or until they’re lightly caramelized around the edges and fork-tender. Roasted vegetables are so good–I can’t think of any I’ve tried that haven’t been enhanced by the process (even radishes). Different colored carrots have varying amounts of certain nutrients. When you roast a vegetable you intensify the flavour and natural sweetness by drying it out and add a beautiful caramelized colour to the exterior. I used tri-colored carrots, but you can use traditional orange if that’s what you have on hand. I know they don’t taste different, but the rainbow carrots are so much better!! Carefully slice your rainbow carrots down the middle. Fast, easy, and accidentally healthy! The … I think ROASTING the carrots would be even better. Very nice recipe…would love to be able to post it to my Facebook recipe page. Check this box to be notified by email with a reply. I did mix some the other day with other root veggies and roast them similarly. Then, spread them out on a baking sheet and drizzle with olive oil. I like mine pretty dark but not everyone does, so roast until you’ve hit your perfect amount of char. If you can’t find rainbow carrots, just regular orange ones are fine! Looks so so delicious!! It really depends on their exact size if you’d need to dice them as well as the cooking time. Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through. A family favorite that everyone loves! Can’t wait to try them. These look beautiful! Toss the carrots and the honey mixture together in a large bowl … Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and … It wouldn’t be a holiday celebration without carrots on the holiday table. Averie I love roasted vegetables and these look so delicious!! These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! I left part of the green bits on because I like the … Cheesy Loaded Scalloped Potatoes – Baked with sour cream, green onions and topped with cheese! Preheat oven to 350° F (olive oil has a lower smoke point than butter so if you’re going to make these maple roasted carrots vegan, you’ll need to cook at 350° for 40 minutes. Thanks for your sharing and wait a new your recipe!! There are endless recipes for roasting vegetables but I’m going to focus on one of my favourite ways to prepare rainbow carrots – whole roasted with a toasted sunflower dressing. And happy to hear the carrots were perfect! Sprinkle with chopped fresh herbs, salt, and pepper, then toss with your hands. Parmesan and Herb Roasted Potatoes — Easiest potatoes ever and packed with so much flavor! June 18, 2020 by Joanna 5 Comments. 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. Cheesy Roasted Asparagus — Even picky eaters will LOVE asparagus when it’s roasted with onions and covered with melted CHEESE!! Roasted Rainbow Carrots — Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! The thicker your carrots, the longer you'll need to roast them for. Olive oil, herbs, and everything is better with CHEESE! If you can’t find it, sub for dijon or spicy brown. Thanks for the five star review and I’m glad it was a delicious side dish for everyone’s eating styles. Cooking with pumpkin, Lemon Rosemary Coconut Oil Roasted Vegetables, Roasted Cauliflower with Creamy Parmesan Dip, Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip, 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 to 3 teaspoons fresh rosemary, finely chopped, 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped. Chopped pistachos, pomegranate, (vegan) feta and parsley for garnish. Most likely, yes. The longer you roast, the softer the inside will get. I will make this for family’s party. Of course! How To Make Roasted Rainbow Carrots with Maple Dijon Sauce: Preheat the oven to 425. Arrange them in a single layer. Great job Averie! BEST brussels sprouts ever! Beautiful carrots!! If you’re using butter, you can cook at 400° for 30-35 minutes) Learn how your comment data is processed. Once washed, cut off the green tops and peel if desired. Peel the carrots and chop off the tops if desired. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.) 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! There are endless recipes for roasted vegetables but I’m going to focus on one of my favourite ways to prepare rainbow carrots – whole roasted with a toasted sunflower dressing. 1/3 cup maple syrup. I mixed up 1 T. cornstarch w/a little water, and stirred it into the juice in the pan to thicken the “juice”. Will definitely make again soon. I love how beautiful and simple this recipe is. Contact. I used fennel leaves & it was HEAVENLY!! :) but they are so good!! 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. Would I need to roast them longer? Add to a large baking dish or tray. 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. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Cheapest blog recipe I’ve ever made :). Preheat the oven to 425º F and line a baking sheet with parchment paper or a silicone mat. salt and pepper to taste. If using organic carrots, you may not need to peel them — your choice! 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. We diagonally cut our carrots into long slices. Roasted rainbow carrots are complemented by tarragon oil, almonds, dried apricots, and a brown sugar vinaigrette. Pour the sauce over the carrots and toss with your hands to evenly combine. Roasted Rainbow Carrots are my new food addiction. I don’t recommend using dried herbs in this carrot side dish. Instructions. Ingredient notes and substitutions. 1/4 cup brown sugar. Carrots ~ Rainbow carrots come in many different colors, such as purple, red, white, yellow, and of course, orange. I love roasted veggies they always have so much flavor, this is so pretty! Roast baby carrots (not to be confused with grocery store baby cut carrots, which are small pieces cut from full-sized carrots) in the oven below the meat: their sweet flavor, crunch and rainbow colors make a perfect counterpoint to the brisket. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips. Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Since carrots have plenty of natural sugar, when you roast them at high heat they caramelize beautifully around the edges. But you’d probably have to adjust the cook time since baby carrots aren’t as thick as regular carrots. Whisk together all remaining ingredients in a small bowl. Be sure to chop the carrots into even-sized chunks so they roast at the same rate in the oven. All … A fast and EASY side that’s perfect for busy weeknights!! Preheat the oven to 400 degrees Fahrenheit. You can use what EVER color carrot you want, this just happens to look festive & special. 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 … Save my name, email, and website in this browser for the next time I comment. I think I could eat that entire plate myself. When you roast a vegetable you intensify the flavour and natural sweetness by drying it out and add a beautiful caramelized colour to the exterior. At the end of carrot cooking time, I strained the carrots from the juice, putting juice back into the pan. Just be careful not to overcook your carrots, or they’ll end up mush. They're roasted to perfection and perfect alongside all of your other Holiday favorites! Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. I’m not a raw carrot person either. Place them on a baking sheet and add a splash of olive oil and crack of salt and pepper to coat them. I have 2 bags of these carrots at home and was wondering what to do with them. Drizzle the olive oil over the carrots and mix well. It’ll be your new favorite recipe for scalloped potatoes! I love roasting veggies…but you’ve got me on radishes, never tried that. Roast … Happy Thanksgiving! I remember these–so good! Totally going on the list for this weekend! Cut the carrots in long diagonal slices. This site uses Akismet to reduce spam. I should be able to find some tri colored carrots by now. Try them roasted with coconut oil for a healthy, fast, and easy dish! In a small bowl, whisk together the olive oil, balsamic vinegar, honey sea salt, and black pepper in a bowl until fully combined. Directions. You will want to wash your rainbow carrots thoroughly making sure to scrub off all the dirt. Honey Orange Roasted Carrots — A fast, EASY, and holiday-friendly side dish everyone will love!! Hope you guys had a great Easter! Ingredients for Roasted Rainbow Carrots: rainbow carrots, walnuts, fresh thyme, pure maple syrup, cumin, salt, pepper, and oil. I love this kind of simplicity for vegetables–some fresh herbs and a hot oven. Toss until the carrots are lightly coated in oil and seasonings. It's an unforgettable side dish, perfect for a special meal. Barefoot Contessa | Orange-Roasted Rainbow Carrots | Recipes DEFINITELY a repeat. Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup. Toss carrots with extra-virgin olive oil so that they're evenly coated (shake in a gallon-sized plastic … Toss the roasted carrots on salads, into soups, or reheat and enjoy plain. Your email address will not be published. These were just lovely and perfect for our Easter dinner! If you're looking for a colorful side dish to serve at Thanksgiving, look no further than these maple glazed carrots! Perfection! 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. Our favorite thing about oven-roasted rainbow carrots is the color that they add to the table! No other change was made. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point. 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