Roasted Rainbow Carrots are a great side that needs little prep and adds a punch of color to your plate!

These are colorful and come out perfectly tender-crisp for an eye-catching side dish!

Roasted Rainbow Carrots on a plate

What are Rainbow Carrots?

Orange carrots are the common color for this uber-healthy tuber, but carrots can also come in jewel-tone colors like purple, yellow, red, and even white.

They’re found in most grocery stores in the produce section.

We love ’em because….

  • Obviously, they’re gorgeous!!
  • This dish is budget friendly, easy and can be prepared ahead of time.
  • A handful of very simple ingredients makes for a delicious dish.
  • Roasting vegetables from Brussels sprouts to carrots, or even potatoes adds great flavor!

And they are just perfect for Easter or any other special holiday! Serve next to ham, crispy breaded pork chops, or even meatloaf.

Roasted Rainbow Carrots on a baking sheet before cooking


Three easy ingredients and some salt and pepper are all you need for this super quick recipe!

CARROTS Rainbow carrots can be replaced with regular orange carrots (or even baby carrots).

SWEETNESS Brown sugar can be replaced with honey or maple syrup.

How to Make Roasted Rainbow Carrots

  1. Peel carrots and cut in half lengthwise.  Toss in oil, brown sugar and seasonings (per recipe below).
  2. Roast on a baking sheet, stirring once in the middle of cooking time.

PRO TIP: Fresh garden carrots will cook faster than store-bought carrots.

Roasted Rainbow Carrots on a baking sheet after cooking

Can You Make Ahead?

Roasted rainbow carrots are a great make-ahead side dish! Prep the carrots (and you can even toss with the other ingredients) up to 2 days ahead of time. Cook as directed.


Keep roasted rainbow carrots in a sealed container in the refrigerator for up to 5 days. Reheat them in the microwave or under the broiler.

So Many Side Dishes!

Did you love these Roasted Rainbow Carrots? Be sure to leave a rating and a comment below! 

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Roasted Rainbow Carrots

Bright & colorful roasted Rainbow Carrots are a delicious addition to any dinner plate!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
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  • 1 ½ pounds rainbow carrots or small carrots
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • salt & pepper to taste


  • Preheat oven to 425°F.
  • Peel carrots and cut them in half lengthwise. *see note
  • Toss carrots with olive oil and brown sugar. Season with salt & pepper. Place on a parchment-lined baking pan and roast 15 minutes.
  • Stir and roast an additional 10-15 minutes or just until tender when pierced with a fork.


Size: If your carrots are extra large, cut them lengthwise into quarters. If they are thin (1/2" or less) leave them whole after peeling.
Freshness: Fresh garden carrots will need less time. Older carrots or grocery store carrots can be a bit drier and may need a bit of extra time.
4.99 from 78 votes

Nutrition Information

Calories: 75 | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 366mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
plated Roasted Rainbow Carrots with writing
Roasted Rainbow Carrots on a plate with a title
Roasted Rainbow Carrots on a baking sheet with a title
Roasted Rainbow Carrots on a baking sheet and plated with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I used honey because it’s what I had on hand and it was delicious but jlnext time try the brown sugar. went perfect with my flank steak and mushroom risotto.5 stars

  2. I made these tonight to go with baked chicken thighs. They were good, but refused to brown like your picture. I even tried broiling. No cute burned spots. Is there something you’re not telling us?4 stars

    1. We find you get the most browning where the carrots come in contact with the pan. So for ease of clean up we suggest using a parchment-lined pan, but if you want more browning on your carrots I would skip the parchment. Additionally, did you use the full amount of oil? You want to make sure the carrots are generously oiled. I hope this helps Bob!