Roasted Rainbow Carrots
These roasted rainbow carrots are a colorful, nutrient-packed side dish with tender caramelized edges. Topped with a fresh carrot-top gremolata, creamy tahini, and pomegranate seeds, they are vegan, gluten-free, and perfect for weeknight dinners or meal prep. Quick to make, visually stunning, and full of flavor, they elevate any meal effortlessly.
Equipment
- 1 large baking sheet
- Parchment paper (enough to line the sheet)
- 1 Medium mixing bowl
- 1 small grater or microplane (for garlic and zest)
- 1 mortar and pestle (for cumin, optional)
- Measuring Cups and Spoons
Ingredients
For the Roasted Carrots:
- 1 pound rainbow carrots washed and trimmed
- 1 –2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
For the Tahini Sauce:
- ½ recipe tahini sauce store-bought or homemade
For the Carrot-Top Gremolata:
- ¼ cup chopped carrot tops
- ¼ cup chopped fresh parsley
- 1 small garlic clove grated
- 1 teaspoon orange zest
- ½ teaspoon toasted cumin seeds roughly ground
- ¼ teaspoon sea salt
For Garnish:
- 2 –3 tablespoons pomegranate arils
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 425°F (220°C). This high temperature ensures your carrots caramelize beautifully while staying tender inside. Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless. Make sure the parchment covers the entire surface, including edges, so the carrots roast evenly and don’t stick to the pan.
- Wash and Trim the Carrots: Start by rinsing the rainbow carrots under cold running water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towel—dry carrots roast better because excess moisture can prevent caramelization. Trim off the leafy tops carefully, reserving ¼ cup of chopped carrot tops for the gremolata. You can save any extra carrot tops for making vegetable stock later, so nothing goes to waste.
- Season the Carrots: Place the cleaned, trimmed carrots on the prepared baking sheet. Drizzle them generously with 1–2 tablespoons of extra-virgin olive oil, making sure each carrot is lightly coated. Sprinkle evenly with ½ teaspoon sea salt and ¼ teaspoon freshly ground black pepper, then gently toss the carrots with your hands or a spatula to distribute the seasoning. Spread them out in a single layer, leaving space between each carrot so they roast evenly rather than steam.
- Roast the Carrots to Perfection: Place the baking sheet in the preheated oven. Roast the carrots for 20–30 minutes, depending on their size. After about 15 minutes, shake the pan or use a spatula to flip the carrots, ensuring they brown evenly on all sides. You’re aiming for tender, fork-soft carrots with slightly caramelized edges that bring out their natural sweetness. Larger carrots may require the full 30 minutes, while thinner ones may be done closer to 20 minutes.
- Prepare the Carrot-Top Gremolata: While the carrots roast, make the gremolata. In a medium mixing bowl, combine ¼ cup chopped carrot tops, ¼ cup fresh parsley, 1 small grated garlic clove, 1 teaspoon orange zest, ½ teaspoon toasted cumin seeds, and ¼ teaspoon sea salt. Mix everything thoroughly until evenly combined. The gremolata will add a fresh, zesty, herbaceous flavor that complements the roasted carrots perfectly.
- Drizzle with Tahini Sauce: Once the carrots are roasted and tender, remove them from the oven. While they are still warm, transfer them to a serving platter. Drizzle generously with ½ recipe of tahini sauce—its creamy, nutty flavor balances the natural sweetness of the carrots and the bright notes from the gremolata. You can adjust the amount to your preference for richness and flavor intensity.
- Top with Gremolata and Pomegranate Arils: Sprinkle the prepared carrot-top gremolata evenly over the warm roasted carrots. Finish with 2–3 tablespoons of pomegranate arils, scattered on top for a burst of color, juicy sweetness, and festive flair. Gently toss the carrots with the toppings if desired, so each bite gets a bit of herb, citrus, and crunch.
- Final Seasoning and Serving: Taste the carrots and adjust seasoning if needed with a little extra salt or pepper. Serve immediately while warm for the best texture and flavor. These roasted rainbow carrots make a stunning side dish for dinner, holiday meals, or even meal prep. Their vibrant colors, tender texture, and layered flavors make them as pleasing to the eye as they are to the palate.
Notes
- For best flavor, choose fresh, firm rainbow carrots of similar size so they roast evenly.
- Don’t discard extra carrot tops—they’re perfect for homemade vegetable stock or green smoothies.
- Adjust roasting time depending on carrot thickness; smaller carrots may cook faster, larger ones slightly longer.
- Toasting cumin seeds before grinding enhances their aroma and adds depth to the gremolata.
- Tahini sauce can be homemade or store-bought; a drizzle adds creaminess without overpowering the vegetables.
- Pomegranate arils are optional but add a burst of sweetness and festive color.
