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Roasted Rainbow Carrots with Honey and Rosemary

Rainbow Carrots with Honey and Rosemary

Prep Time 5 minutes
Cook Time 35 minutes
Servings 4


  • 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


IMPORTANT Because bunches of rainbow carrots are not all same sizes, most of the regular sized ones will be ready after 35 minutes. If you have any larger sizes, they may take an extra 10-15 minutes. Take the carrots which are cooked out and set them on a plate until the others continue to roast. The best way to test if they are cooked is by piercing them with the tip of a sharp knife. It should go into the carrot with little resistance.