Roasted Rainbow Carrots

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To make classic roasted carrots, just follow the instructions below. Magic Green Sauce adds fresh herb flavor to the plate and toasted almonds add crunch.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Keyword: easy roasted vegetables, easy side dish, easy vegetable side, vegetable recipe, vegetable side dish

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Half Sheet Pan
Nonstick Skillet
Food Processor or Immersion Blender

Ingredients

For the carrots:

1 pound rainbow carrots
1 tablespoon olive oil
1/2 teaspoon kosher salt

For the sauce:

1/2 cup olive oil
1/4 cup white wine vinegar
1 1/2 cup lightly packed cilantro
1 1/2 cup lightly packed flat leaf parsley
2 teaspoons honey or maple syrup
1 clove garlic
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes (optional)
1/3 cup sliced almonds (optional)

Instructions

Preheat the oven to 425°F.
Peel the carrots and slice them in half lengthwise. (Note: Aim to get most of the carrots about the same size so that they cook evenly. If any are very thick, you may want to quarter them to get them nearly the same size.)
On a rimmed sheet pan (use two if all of the carrots won’t fit in a single layer) spread the carrots out.
Drizzle 1 tablespoon of the olive oil on them and sprinkle with ½ teaspoon of the salt. Gently roll the carrots around to coat them in olive oil.
Roast the carrots, without stirring, until the thickest spot becomes nearly tender, 20 to 30 minutes.
Meanwhile, in a food processor (or in a jar, using an immersion blender), combine the remaining ½ cup of olive oil, vinegar, cilantro, parsley, honey, garlic, remaining ½ teaspoon of salt, and red pepper flakes (if using). Pulse or blend until smooth.
Toast the sliced almonds in a dry skillet over medium heat, stirring often, until deep golden brown, 5 to 6 minutes.
Transfer the carrots to a serving platter. Spoon the green sauce over top. Sprinkle with almonds.

Notes

Make ahead: The carrots can be roasted, the sauce made, and the almonds toasted up to 2 days ahead. Store the carrots and sauce separately in the refrigerator. Store the almonds in a sealed container at room temperature. Take everything out about an hour before serving, stir the sauce well, and assemble.

Using Regular or Baby Carrots: Don’t have rainbow carrots? This recipe is great with regular carrots (treat them just like the rainbow carrots) or baby carrots. If using baby carrots, I find it’s still nice to slice them in half lengthwise so that they have a flat surface for browning as they cook, but that’s optional. Just keep in mind that thinner carrots will cook faster than thicker ones.

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