Roasted Rainbow Carrots
User Reviews
5
Roasted Rainbow Carrots
Description
Roasted Rainbow Carrots are prepared by peeling and halving the carrots lengthwise (or quartering if large), then tossing them with olive oil and brown sugar. Seasoned with salt and pepper, they are roasted at 425°F to achieve a tender interior with lightly caramelized edges. The brown sugar helps develop a subtle sweetness and glaze that complements the natural carrot flavor.
The roasting method enhances the texture, creating a soft bite inside and slight sweetness on the outside without overpowering the vegetable's earthiness. Size adjustments help ensure even cooking, with smaller carrots roasted whole and larger ones halved or quartered.
This dish suits any meal needing a colorful vegetable side, adding both visual appeal and a balance of savory and sweet tones. Fresh garden carrots may require less roast time versus older store-bought carrots, which can be drier and need longer cooking.
Adjust the carrot size for even cooking: quarter large carrots and keep small ones whole after peeling.Fresh carrots roast faster; older carrots may need extra time to become tender.
Ingredients
- 1 ½ pounds carrot or small carrots, rainbow variety
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F.
- Peel carrots and cut them in half lengthwise. *see note
- Toss carrots with olive oil and brown sugar. Season with salt & pepper. Place on a parchment-lined baking pan and roast 15 minutes.
- Stir and roast an additional 10-15 minutes or just until tender when pierced with a fork.
Notes
- Cut larger carrots into quarters lengthwise for quicker, even roasting; leave thinner carrots whole after peeling.
- Fresh garden carrots may require less roasting time than older or grocery store carrots, which can be drier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75 | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 79mg | 3% |
| Potassium | 366mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 18944IU | 379% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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