Roasted Rainbow Carrots
Roasted Rainbow Carrots made with baby carrots tossed with olive oil, dijon, herbs, and spices then roasted until golden brown and caramelized, perfect for the holidays!
Servings: 8 servings
Calories: 85kcal
Equipment
- 1 Sheet pan with parchment paper
Ingredients
- 2 pounds baby rainbow carrots peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon dijon mustard
- 1 teaspoon fresh thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the olive oil, dijon, thyme leaves, and spices.
- Add the carrots and brown sugar to a large mixing bowl. Drizzle the olive oil over the carrots and toss to combine, making sure everything is evenly coated.
- Pour the carrots onto the baking sheet, spreading them out in a single layer to leave some space between the carrots. Roast in the oven for 30-40 minutes, or until the carrots are fork tender.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- I like to line my baking pan with parchment paper to keep the carrots from sticking. You can also grease the baking pan instead.
- If you washed the carrots beforehand, use a paper towel to dry them well before adding the seasoning, or the oil won't stick.
- Technically you don't need to peel the carrots, just wash them thoroughly.
- Give the carrots a little space on the baking sheet. If they're layered on top of each other, they'll steam instead of roast.
- For roasting vegetables, you want to roast at 400°F-425°F to achieve the best caramelization. Check them about halfway through and use a spatula to flip everything over if needed.
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 370mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18957IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 0.4mg
