Brighten up your plate with these roasted rainbow carrots! Tender, caramelized, and topped with herbs, they are a contemporary, festive facet dish.


Roasted rainbow carrots


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?! All the time, 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 (except for all the colours) is that it makes use of the carrot tops in addition to the carrots themselves. Whereas the roots roast, turning into tender and caramelized within the oven, I exploit 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 vibrant, juicy pop.

The pomegranates and orange zest give this recipe a festive aptitude, so it might be an ideal vacation facet dish. That being stated, it’s fairly easy, so in the event you occur to have some rainbow carrots in your fridge on a daily weeknight, there’s no purpose you shouldn’t go for it. I hope you like it as a lot as I do!


Bunch of rainbow carrots next to cumin seeds in a mortar and pestle, garlic, tahini, olive oil, pomegranate, an orange, half a lemon, and fresh parsley


Rainbow Carrots Recipe Elements

Right here’s what you’ll must make this roasted rainbow carrots recipe:

  • Rainbow carrots, after all! Or common orange carrots, in the event that they’re all you could find at your farmers market or grocery retailer. The varieties look completely different, however they’ve practically 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 chew.
  • 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 affords 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 reducing and seeding a pomegranate here.
  • And salt and pepper – To make all of the flavors pop!

Discover the whole recipe with measurements under.


Carrot top gremolata ingredients in a small bowl


Methods 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 must 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 is probably not a typical gremolata, but it surely’s SO scrumptious on these rainbow carrots!


Roasted rainbow carrots on a baking sheet


You’ll know the carrots are roasted to perfection after they’re deeply caramelized and fork-tender. This may take wherever from 20 to half-hour at 425°F. The precise cook dinner time will rely upon the dimensions of your carrots.


Fresh herbs on top of whole roasted carrots on a baking sheet


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!


Rainbow carrots recipe with gremolata


Methods to Serve Roasted Rainbow Carrots

These roasted rainbow carrots can be an exquisite facet 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 in the event you’re not planning a vacation menu, no worries! It is a nice on a regular basis facet 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. Get pleasure from!

This recipe is finest on the day it’s made, however leftovers will hold in an hermetic container within the fridge for as much as 2 days. The tahini sauce will hold for as much as per week. In case you have additional, strive drizzling it over different roasted veggies, salads, grain bowls, or falafel.


Rainbow carrots recipe


Extra Favourite Veggie Aspect Dishes

If you happen to love these roasted rainbow carrots, strive one in every of these veggie facet dishes subsequent:

Roasted Rainbow Carrots

Prep Time: 15 minutes

Cook dinner Time: 30 minutes

Complete Time: 45 minutes

Serves 4

This roasted rainbow carrots recipe is a wonderful, scrumptious facet 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
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Wash the carrots and their tops properly and pat them dry. Slice the tops off the carrots and set them apart for the gremolata.

  • 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.

  • In the meantime, make the gremolata: Chop the carrot tops and measure ¼ cup. Save the remaining carrot tops for an additional use, reminiscent of homemade vegetable broth.
  • 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.

  • 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.



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