Whole or baby roasted rainbow carrots are super easy to make, scrumptious, and will make the whole house smell wonderful with sweetness and turmeric aromas. This colorful carrot recipe is ready in 30 minutes and a nutritionally dense side dish!
These roasted rainbow carrots (also known as heritage carrots) are seasoned in garlic, turmeric, paprika spices and come with a super fantastic dipping sauce that complements the natural sweet flavor of carrots! This recipe is so simple like roasted carrots and asparagus, oven roasted Brussels sprouts and roasted rosemary potatoes.
Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25-30 minutes at 425 degrees F
- ⏳ Total Time: about 30 minutes
- 🍽️ Serving: 6 as a side dish
- 🥕 Diet: vegan with vegan mayonnaise in the dipping sauce, gluten-free
- 🌶️ Flavor Profile: Naturally sweet caramelized carrots with warm cinnamon, turmeric and paprika, and a creamy zesty drizzle
- ✋ Difficulty: Toss with oil and spices, roast, whisk the sauce.
Quick Answer
Toss 2 pounds of baby rainbow carrots on a large baking sheet with 1 tablespoon olive oil and a spice mix of 1 teaspoon each cinnamon and paprika, ½ teaspoon each turmeric, garlic powder and pink salt, and ¼ teaspoon each black pepper and nutmeg. Spread them so they do not overlap and roast at 425 degrees F for about 25-30 minutes until fork tender and caramelized at the edges. While they roast, whisk the dipping sauce: 2 tablespoons vegan mayonnaise, 2 tablespoons non-dairy milk, 1 tablespoon fresh lime juice, chopped parsley, paprika, pink salt, a pinch of sugar and 1 tablespoon cornstarch.
Jump to:
Rainbow carrots are an amazing detox food up there with cucumbers, coconut water, hot lemon water and ginger. The purple hue in purple carrots is rich in antioxidants and the orange hue in orange carrots is wonderful for helping with vision. All three colors contain fiber and are low in calorie which helps to support weight loss and flush away toxins when consumed with plenty of water and a healthy diet. [source].
When you roast colorful carrots, it brings out their natural sweet flavor, and these roasted rainbow carrots have the enhancement of turmeric, which has anti-inflammatory and antioxidant properties. [source]
Why This Recipe Works
Click to see the technique science
- Roasting concentrates the sweetness. A hot 425 degree oven caramelizes the carrots at the edges while the centers turn fork tender.
- The spice mix is pre-blended. Mixing cinnamon, paprika, turmeric, garlic powder, salt, pepper and nutmeg in a small dish first means every carrot gets an even coat.
- No overlapping on the pan. Spreading the carrots in one layer keeps the vegetables evenly baked instead of steamed.
- The sauce whisks while they roast. It comes together as a thin, creamy drizzle in one small bowl, no cooking needed.
- The doneness cue is visual. The carrots are done when poked with a fork and tender and when they are shriveled and caramelized around the edges a bit.
Why You'll Love This Recipe
- 30 minutes and one sheet pan plus a whisked-together sauce.
- Three colors of carrots, each with its own health benefits, antioxidants and fiber.
- Warm ethnic spices make this multi-colored carrot recipe unique among plain roasted vegetables.
- Vegan and gluten-free with vegan mayonnaise in the sauce.
- A colorful match for weeknight plates alongside garlic parmesan carrot fries or creamy potato salad.
Key Ingredients
- 2 pounds baby rainbow carrots or long rainbow carrots with stems removed, washed and peeled, and if thick sliced in half lengthwise. Tri colored rainbow carrots come in all forms from vibrant orange to white and purple. Our stores in Texas do not carry them as is, only the baby carrots, so oven cooking time may vary depending how thick the carrots are.
- 1 tablespoon extra virgin olive oil - prevents the colorful carrots from sticking to the pan.
- The spice mix: 1 teaspoon ground cinnamon, 1 teaspoon paprika (not smoked flavor), ½ teaspoon ground turmeric, ½ teaspoon garlic powder, ½ teaspoon pink salt, ¼ teaspoon black pepper and ¼ teaspoon nutmeg.
- The dipping sauce: 2 tablespoons vegan mayonnaise (or regular mayo), 2 tablespoons non-dairy milk (or regular), 1 tablespoon fresh lime juice, 1 teaspoon finely chopped fresh parsley or cilantro, ½ teaspoon paprika, ½ teaspoon pink salt, a pinch of sugar (I use monk fruit) and 1 tablespoon cornstarch or arrowroot starch to thicken. The dipping sauce is not shown in the ingredients image.
- Fresh parsley or cilantro, chopped, for garnish.
Full recipe ingredients and measurements are in the recipe card below.
What to Serve With Roasted Rainbow Carrots
Roasted vegetables are wonderful to serve as a side dish with sirloin steak, lemon honey chicken, or a healthy masala, or turn them into a buddha bowl with cauliflower rice and this dressing drizzled on top. They are just as popular in our home (and I hope now yours too!) as our oven roasted Brussels sprouts, roasted rosemary potatoes, and easy roasted asparagus and carrots. Plus, what makes this multi-colored carrot recipe so unique is the addition of ethnic spices into your day!
How to Make Roasted Rainbow Carrots
Preheat the oven to 425 degrees F. In a small dish, mix the spices together and set them by the pan.
1Wash and prepare the carrots. Either remove stems, peel and wash long rainbow carrots, or use baby rainbow carrots that are already prepared. If using long carrots, cut them in half if they are very thick. Spread them on a large baking sheet and drizzle with the olive oil.
2Sprinkle the mixed spices evenly over the carrots.
3Using your hands, toss the rainbow carrots in the mixture to coat, then spread them evenly again on the pan, making sure the carrots are not overlapping.
4Roast in the oven for about 25-30 minutes or until tender. Carrots are done when poked with a fork and tender and when they are shriveled and caramelized around the edges a bit.
5While the carrots are roasting, make the sauce. In a small bowl combine the sauce ingredients and whisk together until creamy. It will be a thin liquid.
6Serve the carrots sprinkled with freshly chopped parsley or cilantro and the dipping sauce drizzled on top or on the side.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Do not overlap the carrots. Spread the vegetables on a sheet pan evenly and make sure they are not overlapping, which helps keep the vegetables evenly baked.
- Flipping is optional. Just check to see if they are tender after 25 minutes of baking when poked with a fork. Carrots may need more or less time depending on how crispy or tender your preference is.
- Like them crispy and darker? Flip them halfway through baking and add about 5-10 more minutes of roasting time.
- Peel long carrots first. If using rainbow carrots that are not yet peeled, remove leaves then wash and peel them first to remove dirt and debris.
- Save the sweetest for juice. Purple and white carrots are less sweet than orange, which is why orange stars in my carrot juice.
- More roasted sides: the same pan trick works in my roasted asparagus and carrots.
Serving Ideas
Pile the carrots on a platter with the zesty drizzle over the top and extra sauce on the side for dipping, or serve them straight off the pan next to soup night favorites like rainbow chicken noodle soup, purple cabbage soup or carrot butternut squash soup. A batch alongside healthy carrot muffins makes a full colorful vegetarian plate.
Rainbow Carrots FAQs
Heirloom, or heritage carrots come in a variety of colours including purple, black, white and yellow, which is how carrots used to be. This is before Dutch growers developed the popular orange variation. Today we most commonly see the multi-colors of white, orange and purple.
Purple and white carrots tend not to be as sweet tasting as orange carrots which is why you do not usually see them used in carrot juice, but they are still earthy and delicious.
If using rainbow carrots that are not yet peeled, yes wash and peel them first to remove dirt and debris. Baby rainbow carrots come already prepared.
425 degrees F for about 25-30 minutes. That heat is high enough to caramelize the edges while the centers turn fork tender.
Poke one with a fork: it should be tender, and the carrots should look a bit shriveled and caramelized around the edges. Thicker carrots may need 5-10 extra minutes.
Yes, the sauce is dairy-free as written: vegan mayonnaise, non-dairy milk, lime juice, parsley, paprika, salt, a pinch of sugar and cornstarch to thicken. Regular mayonnaise and milk work too.
More Colorful Vegetable Sides
If you make this roasted rainbow carrots recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Roasted Rainbow Carrots
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Ingredients
Roasted Rainbow Carrots
- 2 pounds baby rainbow carrots or long rainbow carrots with stem removed, washed and peeled and if thick slice in half lengthwise
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika (not smoked flavor)
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon pink salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- fresh parsley or cilantro chopped, for garnish
Dipping Sauce
- 2 tablespoons vegan mayonnaise or regular mayo
- 2 tablespoon non-dairy milk or regular
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh parsley or cilantro chopped finely
- ½ teaspoon paprika (not smoked)
- ½ teaspoon pink salt
- pinch of sugar monk fruit preferably
- 1 tablespoon cornstarch or arrowroot starch used for thickening
Instructions
Roast the Carrots
- Preheat the oven to 425 degrees F. Wash and prepare the carrots. Either remove stems and peel and wash long rainbow carrots or use baby rainbow carrots that are already prepared. If using long carrots cut them in half horizontal if they are very thick.
- In a small dish, mix the spices together.
- Evenly spread carrots on a large baking sheet and drizzle with olive oil and spices. Using your hands, toss rainbow carrots in the mixture to coat and spread evenly again on the pan, making sure the carrots are not overlapping.
- Roast in the oven for about 25-30 minutes or until tender. Carrots are done when poked with a fork and tender and when they are shriveled and caramelized around the edges a bit.
Make the Sauce
- While the carrots are roasting, make the sauce. In a small bowl combine the sauce ingredients and whisk together until creamy. It will be a thin liquid.
- Serve carrots sprinkled with freshly chopped parsley or cilantro and dipping sauce drizzled on top or on the side.
Notes
- You can use fresh carrots with stems removed or baby rainbow carrots that are already prepared. If using rainbow carrots that are not yet peeled, remove leaves then wash and peel them first to remove dirt and debris.
- Roasting tip: Spread the vegetables on a sheet pan evenly and make sure they are not overlapping, which helps keep the vegetables evenly baked. It is optional to flip these halfway through cooking but not necessary. Just check to see if they are tender after 25 minutes of baking when poked with a fork. Carrots may need more or less time depending on how crispy or tender your preference is. If you like them a bit crispy and darker flip them halfway through baking and add about 5-10 more minutes of roasted time.
Kristen says
This carrot dish was delicious! The carrots had so much flavor, as well as the added spices & the drizzled sauce. We will be enjoying this recipe on repeat. Thanks so much!
Danielle Fahrenkrug says
Kristen, I am so glad you enjoy this recipe and you are very welcome!