Colorful rainbow carrots are roasted to perfection with Italian flavors then drizzled with sweet and tangy balsamic glaze. Roasted Rainbow Carrots with Balsamic Glaze make a beautifully colorful side dish.
Rainbow Carrots
I first noticed rainbow carrots in the fall so I thought it was going to be another seasonal produce that I wouldn’t be able to find again until next year. But here it is January and I am still seeing rainbow carrots at the store!
These carrots (pictured below) are Les Petites from Trader Joe’s. At my local grocery store, I have seen baby rainbow carrots and regular size carrots as well. I do think these Les Petites are a perfect size though. These Trader Joe carrots are nice because they come trimmed, peeled and ready to go. Super easy! So it’s what I used for this glazed rainbow carrots recipe.
Cooking times will definitely vary based on the size of the carrots. Petite size carrots take about 30 minutes, but regular size carrots (pictured below) can take 45-50 minutes to roast.
Carrots are a low-calorie food but are packed with nutrients such as beta-carotene, vitamin A, fiber, and other nutrients. Fun fact, each color of the carrot provides different nutrients.
- Orange carrots contain the highest concentration of alpha and beta carotene which also promotes vitamin A production in the body.
- Red carrots are rich in lycopene and beta carotene.
- Yellow carrots contain phytonutrient lutein which is high in antioxidants and anti-inflammatory properties.
- Purple carrots are high in anthocyanins which are a type of flavonoid that contains antioxidants and fights free radicals.
- White carrots contain phytochemicals and are high in fiber.
How to Make Roasted Rainbow Carrots with Balsamic Glaze
- Wash and peel carrots. If using large carrots, cut the stem down to about 2 inches. Peeling the carrot is optional. I like to peel them to remove any bitter taste you may get from the outer skin. Place carrots on a parchment paper-lined cookie sheet.
- Mix. In a small bowl, mix together oil, herbs, garlic, salt, and pepper.
- Brush on. Using a marinade brush, brush oil mixture over carrots.
- Roast. Bake until tender when poked with a fork.
- Drizzle. Drizzle with balsamic glaze. Salt and pepper then add fresh herbs.
What is Balsamic Glaze?
Balsamic glaze is made from balsamic vinegar and a sweetener such as honey, maple syrup, or brown sugar. It has the tangy flavor of balsamic vinegar with a slight sweetness. It has a thick, syrupy consistency. The balsamic glaze has a strong flavor so do a light drizzle over carrots.
Tips for Cooking Larger Carrots
- Cut the carrot tops leaving about 2 inches of stem.
- For really large carrots, you may want to cut them in half.
- If using large carrots; double the recipe.
- Turn carrots halfway through cooking time.
- Cook for 45-50 minutes until tender when poked with a fork.
Products
More Carrot Recipes
Roasted Rainbow Carrots with Balsamic Glaze
Equipment
- cookie sheet
- parchment paper
- small mixing bowl
- marinade brush
Ingredients
- 1 pound petite rainbow carrots
- 3 tbsp olive oil
- ¼ tsp Italian herb seasoning
- â…› tsp garlic powder
- â…› tsp salt
- â…› tsp pepper
- balsamic glaze for drizzling
- fresh basil or Italian parsley garnish, optional
Instructions
- Preheat oven 400°F.
- Line a cookie sheet with parchment paper.
- Wash and peel carrots. Arrange in a single layer on the cookie sheet.
- In a small bowl mix oil, Italian herbs, garlic powder, salt, and pepper.Brush oil mixture over carrots.
- Bake approximately 30 minutes or until carrots are tender when poked with a fork.
- Let cool slightly. Ground sea salt and cracked black pepper (to taste) over carrots, then lightly drizzle with balsamic glaze and top with fresh basil or parsley.
- Store extra carrots in an airtight container in the refrigerator for 3-4 days.
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