You're going to fall head-over-heels for this parmesan roasted rainbow carrots recipe! These tasty multi colored carrots are roasted with parmesan and garlic for the perfect blend of sweet and savory flavors! Enjoy with Traeger smoked beef ribs or your favorite entree.
This roasted-colored carrot recipe is so simple and only requires a total time of about 35-40 minutes to make! Roasted rainbow carrots are the perfect side dish for your Valentine's Day dinner or any dinner!
Although these roasted multicolored carrots are flavorful enough on their own, I love to serve them with a lemon garlic aioli sauce. If that doesn't float your boat, you can also try them with yogurt shwarma sauce or this cilantro chimichurri sauce recipe.
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😍 Why You'll Love This Recipe
- These roasted rainbow carrots make the perfect side dish for two, which is great for Valentine's Day, anniversaries, etc.
- This is a great recipe for beginners because it's so easy and requires very little prep time!
- You can very easily customize this recipe by adding your favorite fresh herbs or serving with your favorite sauce.
- These roasted carrots are so tender that they melt in your mouth!
- Roasting carrots brings out a honey-like sweetness that works so well with the contrast of the garlic and parmesan.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Multicolored carrots: I used the colored carrots they sell at Trader Joe's, but you can use yellow carrots, purple carrots, or regular orange carrots as well!
- Butter: You can just use olive oil if prefer.
- Minced Garlic: I used minced garlic but you can also use garlic powder or fresh garlic if you have it!
- Parmesan: Asiago, Manchego, or your go-to hard cheese can be substituted.
- Parsley: You can garnish with any fresh herbs you like, such as fresh thyme or fresh rosemary.
🥕 How To Make This Recipe
Step 1: Place the multicolored carrots in a small baking dish and drizzle them with olive oil. Toss the carrots until they are evenly coated, then top with butter, salt, and pepper. Bake in the oven at 400 degrees F for 30 minutes, rotate halfway through.
Pro tip: You can also use a baking sheet lined with parchment paper to roast your rainbow carrots.
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Step 2: Remove the carrots from the oven, then top with garlic and parmesan cheese and bake another 5-10 minutes depending on your oven.
Step 3: Top roasted carrots with chopped parsley or fresh herbs after plating.
🧀 Serving Suggestions
I recommend serving your roasted rainbow carrots with a truffle aioli, or a roasted red pepper aioli. Sometimes I'll sprinkle a little extra parmesan on them before serving because you can never have enough cheese!
If you aren't sure what dishes to serve alongside these roasted colored carrots, you may want to try this Grilled Ribeye recipe or a vegan cauliflower casserole.
🤷🏻♀️ FAQs
Rainbow carrots taste nearly identical to regular orange carrots, but they offer a fun pop of color that can really enhance the presentation of a dish. It is sometimes said that white carrots are sweeter than orange carrots and that purple carrots are peppery, but unless you have an extremely refined pallet, you probably won't taste much of a difference.
Trader Joe's does sell rainbow carrots, although they call them "carrots of many colors." They're in the packaged produce section.
Colored carrots, or "rainbow carrots" are rich in color due to the fact that they come from different natural carrot varieties such as "purple haze", "yellow stone", and "white satin". Colored carrots are not genetically modified.
👩🏻🍳 Pro Tips
- The carrots I used were pre-peeled, so make sure you peel yours before roasting if they aren't peeled already.
- Avoid stacking the carrots in the baking dish. Keeping them in a single layer will allow them to cook evenly.
- If the carrots have dry spots when you take them out of the oven to rotate them, you can use a spoon to ladle some of the oil and butter onto them from the bottom of the baking dish.
- These roasted rainbow carrots can be stored in the fridge in an airtight container for up to 4 days, or in the freezer for up to 6 months.
- If you're looking for multicolored carrots but don't have a Trader Joe's in your area, check out your local farmers market.
🍽 More Carrot Recipes
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📖 Recipe
Parmesan Roasted Rainbow Carrots
Ingredients
- ½ lb multicolored carrots
- 1 tablespoon olive oil
- 1 tablespoon butter
- ⅛ teaspoon sea salt
- 1 pinch pepper
- 1½ teaspoon minced garlic
- ½ oz parmesan cheese
- 1 teaspoon fresh parsley
Instructions
- Place the multicolored carrots in a small baking dish and drizzle them with olive oil. Toss the carrots until they are evenly coated, then top with butter, salt, and pepper. Bake in the oven at 400 degrees F for 30 minutes, rotate halfway through.
- Remove the carrots from the oven, then top with garlic and parmesan cheese and bake another 5-10 minutes depending on your oven.
- Top roasted carrots with chopped parsley or fresh herbs after plating.
Notes
- The carrots I used were pre-peeled, so make sure you peel yours before roasting if they aren't peeled already.
- Avoid stacking the carrots in the baking dish. Keeping them in a single layer will allow them to cook evenly.
- You can also use a baking sheet lined with parchment paper to roast your rainbow carrots.
- If the carrots have dry spots when you take them out of the oven to rotate them, you can use a spoon to ladle some of the oil and butter onto them from the bottom of the baking dish.
- These roasted rainbow carrots can be stored in the fridge in an airtight container for up to 4 days, or in the freezer for up to 6 months.
- If you're looking for multicolored carrots but don't have a Trader Joe's in your area, check out your local farmers market.
Katie EJ says
Super delicious 😋
Hilda Sterner says
Thanks, Katie, enjoy!
Kelly Methey says
I love carrots and this looks worthy of company or a regular week night dinner! It’s a beautiful, colorful dish! That I am sure tastes as good as it looks! Yum!
Hilda Sterner says
Thank you, Kelly! I really appreciate your comment! <3
Laura says
This looks so yummy! I’ll be trying this in a couple of days.
Hilda Sterner says
Thanks, Laura! I'd love to hear what you think!