Roasted Rainbow Carrots with Maple Brown Butter Glaze (Thanksgiving Side Dish)
Ingredients
Carrots
- 24 oz sweet baby rainbow carrots washed and dried
Glaze
- grass-fed butter 3 Tbsp, melted & browned
- maple syrup 2 Tbsp
- brown sugar 1 Tbsp
- olive oil 1 Tbsp
- kosher salt 1 1/2 tsp
- black pepper 1/2 tsp
- garlic powder 1/2 tsp, optional
- paprika 1/2 tsp smoked or regular
- thyme leaves 1 tsp fresh or 1/2 tsp dried
Garnish
- chopped parsley optionaln- flaky salt (optional)
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 425°F.
- Line a sheet pan with parchment or foil.
- If any carrots are thicker, slice them in half lengthwise for even roasting.
Step 2: Make the Maple Brown Butter Glaze
- Melt butter in a small saucepan over medium heat.
- Continue cooking until the butter foams, turns golden, and develops a nutty aroma.
- Remove from heat and whisk in maple syrup, brown sugar, olive oil, salt, pepper, garlic powder, paprika, and thyme.
Step 3: Coat and Roast
- Toss carrots in the glaze until evenly coated.
- Spread carrots on the sheet pan without overlapping.
- Roast for 22–28 minutes, flipping halfway, until browned, tender, and vibrant in color.
Step 4: Finish
- Drizzle any remaining glaze over the roasted carrots.
- Adjust seasoning to taste.
- Garnish with parsley or flaky salt if desired.
Make-Ahead Option
- Roast fully and refrigerate.
- Reheat at 375°F for 10 minutes and refresh with melted butter and a drizzle of maple syrup.
Chafing Dish Option
- Add a splash of orange juice every 20–30 minutes to maintain moisture and shine.
Jump to:
- Why Rainbow Carrots Deserve a Spot on Your Thanksgiving Table
- They're Naturally Beautiful - You Don't Have to Do Anything Fancy
- They Taste Like You Spent More Time Than You Did
- They're Surprisingly Inexpensive
- They Work With Any Cooking Style You Need
- They Make the Plate Feel Complete
- They're Foolproof and Stress-Free
- Recipe
Why Rainbow Carrots Deserve a Spot on Your Thanksgiving Table
Every family has that one Thanksgiving side dish that quietly steals the show. For us, it's the roasted rainbow carrots-a simple, inexpensive ingredient that turns into something worthy of the holiday spread.
I use these sweet baby rainbow carrots every year, and here's why they've earned their permanent place on the menu.
They're Naturally Beautiful - You Don't Have to Do Anything Fancy
Thanksgiving is a visually rich holiday. Golds, oranges, deep reds, dark greens-every dish is part of the aesthetic.
Rainbow carrots fit right in.
Their natural colors-sunset orange, golden yellow, deep purple-bring instant fall vibes to the plate. No garnish required, no complicated plating, no extra work. They simply look like Thanksgiving.
They Taste Like You Spent More Time Than You Did
These carrots have a built-in sweetness that deepens when roasted. Whether you go:
- sweet + savory (maple + brown butter),
- completely savory (garlic + herbs), or
- herb-forward to pair with turkey gravy,
they develop that perfect combination of caramelized edges and tender centers.
The best part? They make you look like the person who has everything under control-even if your oven is full and you're timing six different dishes.
They're Surprisingly Inexpensive
Thanksgiving is already a high-cost meal. Rainbow carrots are one of the few items that deliver high impact without the high price.
A single 24-oz bag (Costco/Sam's/Publix-wherever you shop) typically costs far less than most other produce sides. And unlike delicate vegetables:
- They don't wilt.
- They don't get mushy.
- They hold up well to reheating and even chafing dishes.
You get premium presentation and premium flavor… without paying premium prices.
They Work With Any Cooking Style You Need
Thanksgiving is all about oven logistics-fighting for rack space, managing temperatures, and trying not to open the door every 15 minutes.
Rainbow carrots make the schedule easier:
- Roast at 400-425°F - fits with most turkey and stuffing timelines
- Hold beautifully in a warm oven
- Reheat quickly without drying out
- Glaze-friendly - butter, maple, herbs, citrus, whatever direction your menu needs
Whether you're feeding 6 or scaling up for a larger crowd, the recipe adapts without losing quality.
They Make the Plate Feel Complete
No one talks about this, but Thanksgiving food is heavy.
Turkey
Dressing
Potatoes
Gravy
Mac and cheese
Bread
You need a bright, glossy vegetable that cuts through all that richness and balances the plate. Rainbow carrots are that side dish.
They bring:
- Color
- Freshness
- Texture
- Light sweetness
- A break from starch-heavy sides
They don't compete-they support everything else on the table.
They're Foolproof and Stress-Free
Even if you're juggling turkey timing or managing multiple pans, these carrots are hard to mess up.
- They roast evenly.
- They don't require constant stirring.
- They stay delicious even if they go "a little over."
- They reheat without losing color.
In a meal full of technical cooking, this one gives you some breathing room.
Final Thoughts
I use these rainbow carrots every Thanksgiving because they're delicious, beautiful, and budget-friendly-the rare combination that makes a side dish worth repeating year after year.
Whether you choose a sweet glaze, a savory herb mix, or something in between, they bring brightness and balance to the table. And in a holiday built around flavor, comfort, and tradition, that's exactly what you want.
Recipe
Roasted Rainbow Carrots with Maple Brown Butter Glaze (Thanksgiving Side Dish)
Ingredients
Carrots
- 24 oz sweet baby rainbow carrots washed and dried
Glaze
- grass-fed butter 3 Tbsp, melted & browned
- maple syrup 2 Tbsp
- brown sugar 1 Tbsp
- olive oil 1 Tbsp
- kosher salt 1 ½ tsp
- black pepper ½ tsp
- garlic powder ½ tsp, optional
- paprika ½ teaspoon smoked or regular
- thyme leaves 1 teaspoon fresh or ½ teaspoon dried
Garnish
- chopped parsley optionaln- flaky salt (optional)
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 425°F.
- Line a sheet pan with parchment or foil.
- If any carrots are thicker, slice them in half lengthwise for even roasting.
Step 2: Make the Maple Brown Butter Glaze
- Melt butter in a small saucepan over medium heat.
- Continue cooking until the butter foams, turns golden, and develops a nutty aroma.
- Remove from heat and whisk in maple syrup, brown sugar, olive oil, salt, pepper, garlic powder, paprika, and thyme.
Step 3: Coat and Roast
- Toss carrots in the glaze until evenly coated.
- Spread carrots on the sheet pan without overlapping.
- Roast for 22-28 minutes, flipping halfway, until browned, tender, and vibrant in color.
Step 4: Finish
- Drizzle any remaining glaze over the roasted carrots.
- Adjust seasoning to taste.
- Garnish with parsley or flaky salt if desired.
Make-Ahead Option
- Roast fully and refrigerate.
- Reheat at 375°F for 10 minutes and refresh with melted butter and a drizzle of maple syrup.
Chafing Dish Option
- Add a splash of orange juice every 20-30 minutes to maintain moisture and shine.
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