Roasted rainbow carrots are cooked in the oven with butter and garlic, then tossed with fresh orange juice and parsley for a sweet and salty flavor with no sugar!
Orange juice is a tasty, no sweetener added way to add sweetness and a hint of citrus to basic roasted carrots. This recipe is perfect for any holiday meal from Thanksgiving to Easter and it's free of any inflammatory ingredients, so it's healthy too!
- Carrots - I love using rainbow or tri-colored carrots when I can find them, but just plain old carrots are great too!
- Butter - substitute ghee or olive oil if you're avoiding diary.
- Garlic - out of fresh garllic? No worries, sprinkle in ½ teaspoon of garlic powder instead.
- Salt and pepper - I use kosher salt and fresh ground peppers. Other salts may differ the flavor
- Fresh orange juice - lemon juice works well too, but won't be as sweet
- Parsley - adds a little extra freshness when serving, but entirely optional.
>>See recipe card for quantities.
Place the carrots in a large bowl and drizzle with butter, garlic, and 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well to evenly coat all the carrots and spread over the prepared baking dish.
Roast the carrots for 15 minutes in a 425˚ oven, turning them halfway through. Transfer the carrots to a serving bowl and toss with the orange juice and parsley. Serve warm.
Hover over the servings number in the recipe card below. To scale your recipe, slide the scale forward or backward to change how many servings this will make.
I prefer peeled carrots, but you absolutely do NOT have to. If you don't, just be sure to clean them well before slicing.
The key to getting carrots, well really any vegetable, to cook evenly is to make sure they are all cut to the same size. Cut the carrots diagonally, about ½-inch thick so that they are thin and long.
WHAT TO SERVE WITH ROASTED RAINBOW CARROTS
- Lemon Herb Whole Roasted Chicken - Lemon herb whole roasted chicken is a staple recipe everyone should have. Not only is it a budget-friendly recipe, but it also tastes amazing, and is incredibly versatile!
- Easy Cast Iron Skillet Sirloin - Keto, Paleo, and Whole30 friendly. Plus, with only 6 ingredients, most of which you have in your pantry, it’s a cinch to make.
- Weeknight Pesto Butter Salmon - If you’ve always wanted to make a whole salmon fillet, this is the perfect easy recipe. Weeknight Pesto Butter Salmon is done from start to finish in 15 minutes!
- Crispy Garlic Chili Chicken Thighs - Paleo, Whole 30, and Keto chicken thigh recipe is a perfect, flavorful dinner that the whole family will love.
Roasted Rainbow Carrots
- 2 pounds rainbow carrots (peeled and cut into ½-inch pieces)
- 2 tablespoons melted butter (ghee for Whole30/Paleo)
- 3 cloves minced garlic
- Salt and pepper
- 2 tablespoons fresh-squeezed orange juice
- 2 tablespoons parsley
- PREPARE: Preheat the oven to 425˚F and line a baking sheet with parchment paper
- ROAST THE CARROTS: Place the carrots in a large bowl and drizzle with butter, garlic, and 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well to evenly coat all the carrots and spread over the prepared baking dish. Roast for 15 minutes, turning them halfway through.
- SEASON AND SERVE: Transfer the carrots to a serving bowl and toss with the orange juice and parsley. Serve warm.
- IF YOU CAN'T FIND RAINBOW CARROTS - Feel free to use regular orange carrots or keep an eye out for baby rainbow carrots (see the post for minor time adjustments).
- COOKING FOR A CROWD? -Hover over the servings at the top of the recipe card and use the slider to adjust for more servings.
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