Holiday veggies need a little fancy you know? It’s not like simple roasted rainbow carrots aren’t delicious, but there is something about a holiday meal that makes us all want to make it special. That is exactly what I’ve done here with these glorious rainbow carrots. They are sweet and caramelized and yet bright and crunchy… a carrot wearing their Sunday finest.
Carrots have long been in rotation in our house as they were the first veggie I could get my kids to eat on the regular. They love a good carrot stick dipped in hummus or ranch, but cooked carrots are hit or miss, there is no dipping involved and if overcooked they can be mushy and flavorless.
These rainbow carrots have long been my personal favorite for their vibrant color. Eating the multicolored variety also brings different vitamins and nutrients. The purple being the most notable with it’s anthocyanins that may lead to better heart health however all carrots are filled with vitamins minerals and fiber. They are also naturally sweet and delicious!
Add a subtle hint of honey and some bright citrus and take that natural sweetness up a notch for this easy roasted side dish that is sure to make a statement on your table.
For this recipe you’ll need :
- Rainbow carrots
- Honey
- Goat Cheese (optional, omit if vegan)
- Pomegranates
- Walnuts
- Cinnamon
- Orange Juice & Zest
- Salt & Pepper
- Parsley
- Oil (Avocado or Olive)
I like to peel my carrots, it’s personal preference really according to many cooks. I just need to peel them, I do a rough peel though not making them “perfect” and then give a wash under cold water. Trim back the tops of the carrots stems leaving just an inch or half inch on top for presentation and then carefully slice the carrot down the center.
After making your oil, honey and juice mixture, I like to use a basting brush to thoroughly coat every inch of my carrots. I can’t tell you how long I waited to buy this simple little tool that I’ve found so useful for scaling back unnecessary oil consumption! I love this one here from cuisinart.
While the carrots roast, you can use a small frying pan to toast and coat those walnuts and pop out your pomegranate seeds! Then sprinkle away and top with a little goat cheese (omit if vegan) and parsley. Beautiful, healthy and simple – weekdays juts got a whole lot fancier.
Easy Honey Roasted Rainbow Carrots
Equipment
- Sheet pan
- Basting Brush
- Saute Pan
Materials
- 1 bunch rainbow carrots
- 2 tbsp olive oil divided
- 2 tbsp honey divided
- 1 orange 2 tbsp juice and 1 tsp zest
- 1/4 tsp cinnamon
- 1/2 cup walnuts
- 1/2 pomegranate
- 2 tbsp goat cheese crumbled
- 1 tbsp parsley rough chopped
Instructions
- Preheat your oven to 400 degrees and line a sheet pan with parchment paper
- Make the glaze by whisking together 1 tablespoon oil, 1 tablespoon honey and 2 tablespoons orange juice, set aside
- Wash and prep your carrots by peeling them roughly and washing under cold water, trim back the stems to 1 inch and carefully slice the carrots into 2 halves
- Place the carrots on the parchment lined sheet and using a basting brush coat all sides of the carrots evenly with the honey, oil and juice mixture.
- Roast cut side down for 15 mins then flip the carrots over and reduce oven temp to 350 and roast another 15 mins til your carrots are tender.
- While the carrots roast add the other tbsp of oil to your frying pan and when hot add your walnuts and saute 2 mins over medium heat, drizzle the other tbsp of honey over the nuts and sprinkle with the cinnamon and orange zest. Remove from heat and place on paper towels to cool.
- When the carrots are done cooking remove them to serving platter and sprinkle with the walnuts, pomegranate, parsley and goat cheese. Serve immediately and enjoy!
