Roasted rainbow carrots on white plate with grey napkin.

Maple Ginger Roasted Rainbow Carrots

Rainbow carrots are roasted in a flavorful glaze of maple syrup, orange juice, and freshly-grated ginger in this easy, 5-ingredient side-dish recipe.

Course Side Dish
Cuisine gluten-free, Holiday, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Author Stephanie McKercher, RDN


  • 1 pound rainbow carrots, cleaned (1 bunch or about 6 medium)
  • 2 tablespoons orange juice (juice of ½ large)
  • 1 tablespoon grapeseed oil (or cooking oil of choice)
  • 1 tablespoon maple syrup
  • 1- inch piece of ginger root, grated (about 1 tablespoon)
  • Coarse salt and pepper


  1. Preheat oven to 450 degrees Fahrenheit and spread rainbow carrots on a baking pan. Place pan on center rack of oven and cook 15 minutes.
  2. In the meantime, whisk orange juice, grapeseed oil, maple syrup, ginger, and salt and pepper.
  3. After carrots have been cooking in the oven for 15 minutes, remove baking pan and stir carrots so the browned bottoms are facing up. Pour half of the sauce over the carrots, and return baking pan to the oven. Cook 15 additional minutes, stirring halfway through, or until carrots are tender and browned in places.
  4. Remove baking pan from the oven and transfer cooked carrots to a plate. Pour remaining sauce over top, and garnish with additional coarse salt and pepper if desired.

Recipe Notes

“Regular” orange carrots also work great for this recipe. Add chopped fresh herbs for color if desired.