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Roasted Rainbow Carrots with Herbs


Vibrant, tender and flavored with herbs, these delicious roasted rainbow carrots are easy to prepare and make the perfect side dish for your Thanksgiving dinner or holiday meal. Totally gluten-free, dairy-free and vegan.


Units Scale
  • 3 tablespoons olive oil, divided
  • 8 medium rainbow carrots
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 sprig of fresh rosemary, leaves only + more for garnish
  • 1/2 cup chopped fresh parsley, for garnishing


  1. Preheat Oven and Drizzle Oil: Preheat the oven to 450F (230C) and pour 2 tablespoons of olive oil in a baking dish or cast iron skillet.
  2. Wash Carrots and Place on Skillet: Wash the rainbow carrots well and place them in a single layer on the skillet or baking dish and drizzle the remaining olive oil over carrots.
  3. Sprinkle Salt and Pepper: Sprinkle salt and black pepper to taste Toss the carrots to ensure they are coated evenly with salt and pepper.
  4. Sprinkle Rosemary: Sprinkle fresh rosemary over the carrots
  5. Roast Carrots Until Tender: Roast carrots in oven for 45 minutes, turning over once halfway
  6. Garnish: Garnish with chopped fresh parsley and add salt and pepper to taste.
  7. Serve and Enjoy! Serve as a side dish to meats like chicken, pork or beef.


Olive Oil: I like using extra virgin olive oil because it has a more intense flavor, but you may also use another vegetable oil (such as sunflower oil, avocado oil, or even melted coconut oil) if you prefer.

Carrots: I like using rainbow carrots for their vibrant colors, but if you don’t have access to rainbow carrots, feel free to use normal carrots instead.

Seasonings: I used a mix of salt and ground black pepper for extra taste, but feel free to use other spices of your choice (such as ground turmeric, garlic powder, onion powder or even chili powder if you want something spicier).

Herbs: I find that the mix of rosemary and parsley is particularly delicious, but go ahead and use other types of fresh herbs (such as thyme or oregano) if you prefer. Alternatively, if you don’t have fresh herbs available, you may use dried rosemary and dried parsley instead (simply use 1/3 the amount of dried herbs instead).

Storing: To store, place the cooled roasted rainbow carrots in an airtight container and store in the refrigerator for up to 3 days.

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Western

Keywords: roasted rainbow carrots

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