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Plate of whole roasted rainbow carrots ready to eat.

Whole Roasted Rainbow Carrots

Whole roasted rainbow carrots are a simple, yet elegant side dish for all your springtime meals! This colorful carrots recipe is sure to be a showstopper and beautiful addition to your spring holiday table. Easy to make with just a handful of ingredients!
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: colorful carrots recipe, roasted colorful carrots, roasted rainbow carrots
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 111kcal
Author: Karen


  • Roasting Pan


  • 1 lb medium sized whole carrots rainbow or orange
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • salt and black pepper to taste
  • parsley or chives chopped, for garnish


  • Preheat oven to 425 degrees.
  • Wash carrots thoroughly and cut off the green tops. Peel if desired.
  • Toss the carrots in olive oil. Add the garlic and salt and pepper and stir until thoroughly combined. 
  • Place the carrots in a baking dish in a single layer and pour the leftover oil mixture evenly on top.
  • Bake for 10 minutes, then turn over. Cook for the remaining 15 minutes or until the carrots are tender and they begin to caramelize. 
  • Garnish with freshly chopped parsley or chives. 


Choose carrots in the store that feel firm to the touch, are bright in color, and have smooth skin.  Avoid carrots that are limp or black near the tops. This is a sign that they are not fresh.
Roasted whole carrots should be small to medium in size and taper from top to bottom. Most importantly you want them to be similar in size so they will cook evenly. If you have some that are larger in size, you can cut them in half lengthwise for proper cooking.
Cook roasted heirloom carrots at a high temperature. 425 degrees is the perfect temperature for roasting whole carrots. It allows the outsides to develop a toasty, caramelized crust, allowing the sugars in the carrot to condense giving them an extra sweet flavor.
Keep a close eye towards the end of cooking, paying special attention to the thin ends of your carrots to keep them from burning.
If the ends are cooking too quickly, piercing the thicker part of the carrot with a fork will speed up the process.



Calories: 111kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 79mg | Potassium: 369mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg
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