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Roasted Rainbow Carrots with Ginger

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Roasted Rainbow Carrots with Ginger – An easy side dish that would make a delicious and beautiful addition to your Holiday table!

Roasted Rainbow Carrots with Ginger – an easy, colorful side dish.Roasted Rainbow Carrots with Ginger

These roasted carrots pair nicely with almost any dish. Try them with Crockpot Balsamic Pork Roast or Air Fryer Roasted Chicken. 

Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe’s, she couldn’t believe carrots came in so many colors. I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.

 

Roasted Rainbow Carrots with Ginger

More vegetable side dishes you might like:

Roasted Rainbow Carrots with Ginger

5 from 1 vote
1
Cals:82
Protein:1
Carbs:15
Fat:0.5
Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe's, she couldn't believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.
Course: Side Dish
Cuisine: American
Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe's, she couldn't believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Yield: 6 servings
Serving Size: 1 /2 cup

Ingredients

  • 2 pounds rainbow carrots, peeled and cut crosswise into 3-inch pieces
  • 3 teaspoons olive oil
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon finely minced ginger
  • 2 tablespoons chopped cilantro

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger.  Toss to evenly coat.  Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through.
  •  Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 82 kcal, Carbohydrates: 15 g, Protein: 1 g, Fat: 0.5 g, Cholesterol: 5 mg, Sodium: 198 mg, Fiber: 4 g, Sugar: 7 g

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Roasted Rainbow Carrots with Ginger

 

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19 comments on “Roasted Rainbow Carrots with Ginger”

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  4. Avatar photo
    Sharon Salzano

    Hey Gina, My mom doesn’t care for cilantro but I wanted to make this for a Thanksgiving side. Could you suggest a different spice in place of the cilantro?

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    1. I thought carrots were 0pts+, the 3 teaspoons of olive oil is 3 (1pts+ per teaspoon) and the rest of if the ingredients are 0pts+ Am I wrong? I apologize if I'm incorrect. And also, may I please share with you that I've been looking at your website for many years and I contribute part of my success of losing 35lbs and staying healthy to your website. I appreciate you so much and skinnytaste.com is my #1 go-to for recipes. Thank you for all that you do!

  6. Hi Gina, FYI I am making your Chicken Divan, Lightened Up with Turkey Breast for dinner tomorrow, and this is going to be my side dish!!! Love Carrots!!!

  7. Just saw a bunch of colourful carrots in the supermarket yesterday – wish I had bought them. Need to go back now 😉
    Miriam x