Raise your hand if you prefer your vegetables steamed or roasted! I imagine I’d see more fingers high in the air for these sweet, crispy roasted rainbow carrots. No offence to the steam lovers but the taste of roasted is always my first choice.
Roasting rainbow carrots is probably easier than any other method of preparation. Just dress the vegetables, throw them in the oven and forget about them. I say forget about them but really that’s unlikely to happen because of the ridiculously good smell they emit when caramelizing, and you’ll be peeking in the oven every 10 minutes to see what color they are. Smell is everything, I once heard if you’re trying to sell your house, sprinkle a few drops of vanilla on a baking sheet and put it in a low oven. Potential buyers will end up throwing cash at you- allegedly.
Sure you can roast regular carrots but where’s the pretty in that? When I served these rainbow carrots with honey and rosemary to the kids for dinner, I really played them up. I told them in a weird wide-eyed-slow voice way that these were special carrots, and was abruptly shot down by my 8 year old who told me very matter-of-factly “No they’re not, they’re just different colors”. I couldn’t really argue with that so I gave them one of each color and they ate them without any fuss.
To help with the natural sweetness that the roasting process provides, I added a drizzle of olive oil and honey. Don’t be tempted to add a lot or you’ll end up with a sticky black mess and a baking tray only fit for the trash can. Sprinkle with some sea salt, black pepper and fresh rosemary and relax.
Rainbow Carrots with Honey and Rosemary
- 1 1/2 lbs rainbow carrots washed and patted dry, but not peeled and with the green tops removed
- 1 Tbsp olive oil
- 1 tsp honey
- 1 Tbsp fresh chopped rosemary
- Sea salt and black pepper
- Preheat oven to 365 degrees F. You will also need a 13 x 9 inch baking tray.
- Place the carrots on to the baking tray.
- Drizzle the olive oil over the carrots and gently toss with your hands coating the carrots well.
- Repeat the step with the the honey and rosemary.
- Season with some sea salt and black pepper to taste.
- Place the carrots in the oven and bake for 20 minutes.
- After 20 minutes, turn the carrots over and bake for a further 15 minutes. See Notes Section Below