Roasted Rainbow Carrots Recipe

Roasted Rainbow Carrots

Serves 4

Easy oven-roasted carrots are delicious with nothing more than olive oil, flaky salt, and tangy ground sumac, a Middle Eastern spice with a lemony flavor. Accompany with a dollop of plain yogurt or labneh for a creamy addition.


  • 2 bunches rainbow carrots
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sumac (lemony Mediterranean spice)
  • 1 teaspoon flaky finishing salt


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Remove carrot tops; discard or save for another use (like making carrot top pesto). Peel carrots, if desired. Cut large carrots in half, lengthwise.
  3. Place carrots on prepared baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with sumac and salt.
  4. Roast 5 minutes. Flip carrots and roast anoter 5 to 10 minutes until slightly softened and caramelized.
  5. Serve warm or at room temperature.


Amount Per Serving (based on 4 servings)
Calories: 140
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 730 mg
Carbohydrates: 18 g
Fiber: 5 g
Sugar: 9 g
Protein: 2 g
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Ratings and Reviews

“Awesome, sweet and tender carrots! surprised at how much i liked these. definitely use the parchment paper - that was key to getting the roasted flavor without the burnt flavor and chewy texture of over-roasted root veggies. the rainbow carrots added so much color to the dinner!”

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