Easy 5-Ingredient Roasted Rainbow Carrots
These easy roasted rainbow carrots are short on ingredients but big on flavor. With delicious, citrusy maple glaze, this plant-based side dish works equally well for a simple party side dish or weeknight meal at home.
Sometimes the simplest sides really are the best. Fewer ingredients, less prep work, and more time to focus on the main dish (or take a little break from the kitchen).
Simple ingredients doesn't have to mean skimping out on color or flavor. I love using rainbow carrots because they add so much vibrant color just from one ingredient. Toss with the easiest citrus glaze, you don't anything else!
This recipe works anytime of year, but I especially love it for a spring holiday, such as Easter. Serve it alongside a Strawberry Avocado Salad with Veggie Pasta Primavera for a colorful, spring-inspired meal.
Ingredients
The beauty of this side dish is its simplicity. Rainbow carrots are vibrant and delicious all on their own. Tossed with a simple glaze of sweet maple syrup, spicy ginger, and citrusy orange juice, this easy veggie side dish proves complicated doesn't always = better.
Grocery list:
- Rainbow carrots
- Ginger
- Orange juice
- Grapeseed oil (or whatever oil you like to cook with)
- Maple syrup
- Salt
- Pepper
See the recipe card at the end of this post for ingredient quantities.
Substitutions
A few suggestions for ingredient swaps:
- Rainbow carrots: Use regular orange carrots.
- Maple syrup: Use honey or agave nectar in place of maple syrup (keep in mind the recipe will no longer be vegan if you use honey).
- Ginger: To use ground ginger instead of fresh, substitute 1 ¼ teaspoon for the 1-inch piece of fresh ginger root.
Variations
Make it your own:
- Carrots and Parsnips: Use a mix of carrots and parsnips for added variety. Try my Honey Roasted Carrots and Parsnips recipe here for a similar recipe.
- Make it a Bowl: Add chickpeas and rice to turn this into a simple weeknight dinner. Check out these Roasted Carrot Rice Bowls for inspiration.
Equipment
- Baking sheet: For roasting the carrots in the oven. Use a glass or ceramic baking dish if you don't have a baking sheet.
Storage
Store leftover carrots in an airtight container and refrigerate for up to five days.
To reheat, spread the carrots on a baking sheet, drizzle with a little more oil, and roast in a 450º F oven for about 5 minutes, or until warm.
This recipe doesn't stand up well to freezing (the carrots will soften and lose texture). If needed, you can freeze leftover roasted carrots for up to three months and use them in soups and stews.
Learn more about freezing carrots in this article from It's A Veg World After All.
Top tip
Don't overcrowd the pan! Spread the carrots on the baking sheet so they aren't overlapping or closely touching. This helps the carrots cook evenly and get a delicious, caramelized flavor.
FAQ
Rainbow carrots have slightly different flavors than orange carrots. White carrots taste more mild, yellow carrots are a bit earthy, and purple carrots often taste sweeter than orange carrots.
Related
Looking for more veggie sides? Try these:
Pairing
These are my favorite dishes to serve with roasted rainbow carrots:
📖 Recipe
Easy 5-Ingredient Roasted Rainbow Carrots
Equipment
- Baking sheet
- Oven
Ingredients
- 1 pound rainbow carrots cleaned (1 bunch or about 6 medium)
- 2 tablespoons orange juice
- 1 tablespoon grapeseed oil or cooking oil of choice
- 1 tablespoon maple syrup
- 1 inch piece ginger grated (about 1 tablespoon)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 450 degrees Fahrenheit and spread rainbow carrots on a baking sheet. Transfer to oven and cook 15 minutes, or until the bottoms turn golden brown.
- In the meantime, whisk orange juice, grapeseed oil, maple syrup, and ginger.
- Once carrots have cooked 15 minutes, remove the baking sheet from the oven and pour half of the orange juice mixture over the carrots. Stir until evenly coated and return the baking sheet to the oven. Cook 15 additional minutes, or until the carrots are tender and browned on the edges.
- Transfer cooked carrots to a serving dish. Pour the remaining orange juice mixture over the carrots and sprinkle with salt and pepper before serving.
Notes
- Storage: Store roasted carrots in an airtight container and refrigerate for up to five days.
- Reheating: To reheat, spread carrots on a baking sheet, drizzle with a little more oil, and roast in a 450º F oven for about 5 minutes, or until warm.
- Nutrition facts are estimates only.
The colors with this recipe are just gorgeous! I'm really loving the flavors that you used on these carrots as well. Perfection!
Great post 😁
Thanks so much!