Roasted Rainbow Carrots


sweet rainbow carrots seasoned with garlic and thyme infused olive oil roasted into perfection

Red, purple, and yellow. These are a few more colors you can find carrots in, rather than your typical orange variety. Apart from color, each carrot contains it own unique health properties. The red variety are rich in lycopene which is a powerful antioxidant that is cancer preventing and beneficial towards heart health. Purple carrots are rich in an antioxidant called anthocyanin, that is known to help prevent heart disease. Yellow carrots are rich in lutein, which aids in eye health and may even prevent macular degeneration which can lead to vision loss. All carrots however, are a good source of vitamin C, with one large carrot containing about 20 percent of your daily requirements. These rainbow colored carrots offer more than their beauty with their nutrient-dense properties.

Roasted Rainbow Carrots


3 bundles rainbow carrots (about 20-25 carrots), peeled and washed
1 tbsp olive oil
1 tbsp balsamic vinegar
1 garlic clove
1 tbsp fresh thyme, divided
Salt to taste
Cracked black pepper to taste


  1. Preheat oven to 450 degrees Fahrenheit. On a baking tray lined with parchment paper add the rainbow carrots. Season with salt and cracked black pepper.
  2. Using a mortar and pestle, crush the garlic, add the olive oil, balsamic vinegar, and ½ of the fresh thyme. Mix and let sit for about 10 minutes.
  3. Pour olive oil mixture over the carrots and mix well. Add to oven. After about 7 minutes flip the carrots over and put back in the oven for the remaining 8 minutes.
  4. Remove when done and add remainder of fresh thyme. Adjust for salt and pepper if desired.
  5. Serve and enjoy!

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