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  • Writer's pictureNicole Kuhn

Herb Roasted Rainbow Carrots

I am obsessed with all foods bright and colorful, so of course I had to do a recipe for rainbow carrots! The flavor of rainbow carrots is similar to that of a normal carrot but with more earthy aspects, which I really enjoy.





  • 1 bunch rainbow carrots, peeled and sliced in half lengthwise

  • 2 tbsp. olive oil

  • 2 to 3 tsp. fresh rosemary, finely chopped

  • 1 tsp. fresh thyme

  • 1 tsp. salt, or to taste

  • 1 tsp. pepper, or to taste

  • 2 to 3 tsp. fresh Italian flat-leaf parsley, finely chopped

  • 2 tsp. lemon juice, optional


  • Preheat oven to 450ºF and line a baking sheet with aluminum foil.

  • Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.

  • Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes, flipping and stirring halfway through, or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.

  • Sprinkle with parsley, drizzle with optional lemon juice (brightens up the dish), and serve immediately.

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