Brighten up your plate with these roasted rainbow carrots! Tender, caramelized, and topped with herbs, they are a contemporary, festive aspect dish.
This roasted rainbow carrots recipe lives as much as its title. Severely, how usually do you see white, yellow, orange, purple, pink, and inexperienced all hanging out in a single dish?! At all times, however particularly all through the autumn and winter, I purpose so as to add as a lot coloration to my meals as I can. These rainbow carrots make it straightforward!
My favourite factor about this recipe (apart from all the colours) is that it makes use of the carrot tops in addition to the carrots themselves. Whereas the roots roast, changing into tender and caramelized within the oven, I take advantage of the tops to make a fast “gremolata” with parsley, orange zest, cumin, and garlic. Sprinkled over the roasted rainbow carrots simply earlier than serving, the gremolata provides contemporary, citrusy zing to the ultimate dish. I prime it off with drizzles of creamy tahini sauce and pomegranate seeds for a vivid, juicy pop.
The pomegranates and orange zest give this recipe a festive aptitude, so it will be an ideal vacation aspect dish. That being stated, it’s fairly simple, so should you occur to have some rainbow carrots in your fridge on an everyday weeknight, there’s no cause you shouldn’t go for it. I hope you find it irresistible as a lot as I do!
Rainbow Carrots Recipe Components
Right here’s what you’ll have to make this roasted rainbow carrots recipe:
- Rainbow carrots, after all! Or common orange carrots, in the event that they’re all you will discover at your farmers market or grocery retailer. The varieties look totally different, however they’ve almost an identical tastes and textures.
- Further-virgin olive oil – It helps the carrots soften and brown within the oven.
- Carrot tops and contemporary parsley – They add refreshing, grassy taste to the carrot prime gremolata. Can’t discover a bunch of carrots with tops? That’s okay! Use additional parsley as a substitute.
- Garlic – It provides the gremolata a savory chunk.
- Orange zest – It provides beautiful citrusy notes to the gremolata.
- Toasted cumin seeds – Their earthy taste pairs fantastically with the roasted rainbow carrots.
- Tahini sauce – It presents a wealthy and creamy distinction to all of the contemporary veggies.
- Pomegranate arils – They carry out the carrots’ sweetness and add crisp, bursty texture. Discover my information to chopping and seeding a pomegranate here.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
Learn how to Make Roasted Rainbow Carrots
This roasted rainbow carrots recipe is tremendous easy!
Begin by prepping the carrots. Clip off the tops, wash them, and set them apart for the gremolata. Scrub the carrots (no have to peel!), pat them dry, and switch them to a sheet pan lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Organize the carrots in a single layer and pop them in a 425°F oven to bake.
In the meantime, make the gremolata. Conventional gremolata is an Italian condiment that consists of parsley, garlic, and lemon zest. Right here, I swap orange zest in for the lemon, use carrot tops along with contemporary herbs, and add crushed, toasted cumin seeds for depth of taste and crunch. It will not be a typical gremolata, nevertheless it’s SO scrumptious on these rainbow carrots!
You’ll know the carrots are roasted to perfection once they’re deeply caramelized and fork-tender. This could take wherever from 20 to half-hour at 425°F. The precise cook dinner time will rely on the scale of your carrots.
Toss the roasted carrots with the gremolata whereas they’re nonetheless heat from the oven. Switch them to a serving platter, drizzle on the tahini sauce, sprinkle with pomegranates, and serve!
Learn how to Serve Roasted Rainbow Carrots
These roasted rainbow carrots can be a beautiful aspect dish for a vacation dinner. They pair completely with classics like mashed potatoes, stuffing, roasted Brussels sprouts, and green beans. If you’d like extra concepts for a Thanksgiving or Christmas meal, try these 20 salads or these 50 side dishes!
However should you’re not planning a vacation menu, no worries! It is a nice on a regular basis aspect dish recipe too. For a comforting fall or winter dinner, serve it alongside creamy mushroom polenta, cauliflower pasta, or a bowl of potato leek soup. Or make the carrots a meal on their very own. Pile them on a mattress of cooked farro, and prime them with crispy roasted chickpeas for plant-based protein. Take pleasure in!
This recipe is greatest on the day it’s made, however leftovers will maintain in an hermetic container within the fridge for as much as 2 days. The tahini sauce will maintain for as much as per week. In case you have additional, attempt drizzling it over different roasted veggies, salads, grain bowls, or falafel.
Extra Favourite Veggie Facet Dishes
In the event you love these roasted rainbow carrots, attempt one in every of these veggie aspect dishes subsequent:
Roasted Rainbow Carrots
Serves 4
This roasted rainbow carrots recipe is a fantastic, scrumptious aspect dish! I prime the tender, caramelized carrots with a zesty gremolata, tahini sauce, and pomegranates for festive aptitude. Vegan and gluten-free.
Carrot Prime Gremolata
- ¼ cup chopped carrot tops
- ¼ cup chopped contemporary parsley
- 1 small garlic clove, grated
- 1 teaspoon orange zest
- ½ teaspoon toasted cumin seeds, roughly floor in a mortar and pestle
- ¼ teaspoon sea salt
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Wash the carrots and their tops nicely and pat them dry. Slice the tops off the carrots and set them apart for the gremolata.
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Place the entire carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and unfold evenly on the baking sheet. Roast for 20 to half-hour, or till tender and browned across the edges.
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In the meantime, make the gremolata: Chop the carrot tops and measure ¼ cup. Save the remaining carrot tops for an additional use, akin to homemade vegetable broth.
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Place the ¼ cup chopped carrot tops in a medium bowl and add the parsley, garlic, orange zest, cumin seeds, and salt. Stir to mix.
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Toss the rainbow carrots with the gremolata whereas they’re nonetheless heat from the oven. Switch to a serving platter, drizzle with the tahini sauce, and garnish with pomegranate arils. Season to style and serve.
