Savory Roasted Rainbow Carrots with Garlic and Herbs
These roasted rainbow carrots deliver caramelized edges and tender centers with minimal effort. Garlic powder, smoked paprika, and fresh herbs create depth without fuss. A reliable side dish that works for weeknight dinners or holiday spreads.
Equipment
- Oven
- Sheet Pan
- Parchment Paper
- Foil
- Mixing bowl
Ingredients
Carrots
- 24 oz Rainbow Carrots sweet baby, washed and dried
Seasoning
- 2 tablespoon Olive Oil
- 1 ½ teaspoon Kosher Salt Morton brand
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 1 teaspoon Thyme fresh leaves or ½ teaspoon dried
- 1 teaspoon Rosemary minced, optional
Garnish
- Parsley chopped, optional
Instructions
Prep
- Preheat oven to 425°F.
- Line a sheet pan with parchment or foil.
- Slice thicker carrots in half for even roasting.
- Toss carrots with olive oil, salt, pepper, garlic powder, paprika, thyme, and rosemary.
- Spread carrots on the sheet pan without overlapping.
Cook
- Roast 22–28 minutes, flipping once, until browned and tender.
Serve
- Garnish with parsley and adjust seasoning to taste.
Notes
Cut thicker carrots lengthwise so everything roasts evenly—uneven sizes mean some burn while others stay raw. Don't crowd the pan; overlapping creates steam instead of the caramelization you want. Store leftovers in an airtight container for up to 4 days and reheat in a 375°F oven to restore texture. Regular orange carrots work just as well if rainbow varieties aren't available. The smoked paprika adds subtle depth without making the dish overtly smoky. These hold well at room temperature for 30-45 minutes if you need to time them with other dishes.
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