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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
Roasted Rainbow Carrots with GingerThese 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.
More vegetable side dishes you might like:
- Roasted Asparagus
- Green Bean Salad
- Oven Roasted Cauliflower
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Raw Kale Salad
Roasted Rainbow Carrots with Ginger
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.
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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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Why do you need parchment paper? Will it work on a pan only?
Wonderful side dish, carrots get so sweet and tender. I make this often. Thank you.
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Could this be made in a crockpot? If so, how long do you think it would take?
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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?
You can leave it out, or sub parsley (Italian flat leaf).
I mixed rainbow carrots, parsnips and beets. Delicious!
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May I ask, how is this 12 Points+ for the entire dish (6 servings at 2pts+ each)?
Are you getting a different point value?
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!
Love carrots and I love how beautiful these are!
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!!!
So do rainbow carrots taste different?!? 🙂
no they just pretty and try to get the organic
I'm going to make this part of my thanksgiving meal.
Just saw a bunch of colourful carrots in the supermarket yesterday – wish I had bought them. Need to go back now 😉
Miriam x