A simple and elegant side dish that’s perfect for holidays, Sundays, or any time in between. With tangy and sweet carrots in every bite, your meal is sure to feel complete.
Glazed roasted rainbow carrots
My kids love carrots and sometimes I like to surprise them by buying rainbow baby carrots instead of orange ones. Watching their surprise when they try to count the colors on the plate is always fun, especially when watching the toddler do it.
These maple dijon carrots are tangy, sweet, earthy, and crunchy. They feel like a nice elegant side dish that would pair great with holiday meals or a simple roasted chicken. Even my Italian Green Beans would be a great side if you don’t mind the extra veggies on the plate.
We love this simple carrot recipe and whether you use regular carrots or enjoy the tri-color carrots as we do, this recipe works great for both options.
Rainbow carrots recipe ingredients
- Baby carrots
- Olive oil
- Maple syrup
- Fresh thyme
- Dijon mustard
What you’ll need to make this recipe
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Tips for making roasted rainbow carrots recipe
Making these carrots is simple and easy. If desired you can use fresh or dried thyme but if using dried, use about half of what is requested. This is because dried thyme is more concentrated in flavor and we don’t want it to be overpowering.
Not all baby carrots are exactly the same size, so use your best judgment on slicing the larger ones in half lengthwise to create a more uniform size for even baking times.
FAQ’s about roasted colored carrots
Yes, if you plan on making these carrots ahead, you can make them up to a day in advance. Simply bake the carrots as directed but save the glaze for serving time. Reheat the carrots in the oven until warmed through and then toss in the glaze before serving.
This glazed rainbow carrots recipe is gluten free.
You can store the leftover carrots in an airtight container in the fridge for 3-5 days. Just reheat before eating.
How to make roasted rainbow carrots
Preheat the oven to 425 degrees F and line a baking sheet with foil.
In a mixing bowl, toss together the carrots with olive oil, thyme, salt, and pepper.
Lay the carrots in an even layer on the baking sheet and bake for 25-30 minutes until heated through and a fork can pierce them.
Once finished, melt together the butter, maple syrup, and dijon mustard in a small saucepan until dissolved.
Place the carrots into a mixing bowl and toss them together with the maple syrup mixture.
More great recipes to try
- Instant Pot Hard Boiled Eggs
- Dill Pickle Potato Salad
- The Easiest Carrot Muffins
- Instant Pot Brussel Sprouts
- Mini Spinach Artichoke Dip Bread Bowls
- Juicy Oven Roasted Dry Brined Turkey
Maple Dijon Roasted Rainbow Carrots
- 2 small bags baby carrots 1.5lbs
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp maple syrup
- 1 sprig fresh thyme finely chopped
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1 pinch black pepper
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Set aside.
- In a large mixing bowl, toss together the rainbow baby carrots with olive oil, thyme, salt, and pepper.
- Lay the carrots in an even layer on the baking sheet. Bake for 25-30 minutes until a fork can pierce through them.
- In a small saucepan, melt together the butter, maple syrup, and dijon mustard until dissolved.
- Place the carrots into a mixing bowl and toss with the maple syrup mixture.
- Serve warm.