Roasted Rainbow Carrots Two Ways: Sweet + Savory

Roasted Rainbow Carrots Two Ways: Sweet + Savory


Rainbow carrots with herbs and ghee on blog

We all know that the Easter bunny will be hopping by in a few weeks and what does that mean? It means we need to have lots of carrots! I found these breathtaking rainbow carrots at the market the other day & grabbed a few bunches. They were perfectly patient super models as I photographed them from every single angle I could. The colors of these are amazing…ranging from orange to red, yellow, purple and white. They glow in the sunlight.

By the way, thanks for all of your wonderful comments and vibrant responses about my brand new website, Marla Meridith Photography. It was a long time in the making, and now I can breath a sigh of relief ~ because you gave it a spirited thumbs up!

Let’s roast some carrots!

Rainbow carrots with stems on blog

My kids had a great time trying each color and flavor (there are subtle flavor differences between the colors.) Since carrots have a natural sweetness too them, most people find them very easy on the taste buds.

When you roast carrots or any fruit or veggie for that matter all of the natural flavors are enhanced. The addition of  heat brings out the inherent sweetness of the roasted fruits or vegetables. The caramelization that occurs bursts with high definition flavor.

Rainbow carrots with stems on blog

Check out my Vegan Creamy Roasted Carrot Milkshakes and Gluten Free Peter Rabbit Carrot Cupcakes for a few ways to use roasted carrots in your recipes. I suggest you try both of these, they are amazing!

Look at how pretty these are simply peeled. Before the roast. Munch a few like this too…

Rainbow carrots with stems on blog

For my savory version I roasted the carrots in garlic sea salt and melted ghee. Have you ever tried ghee?

It is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is extremely stable, giving it a high smoke point which makes it a great choice to use for frying and sautéing. It can be stored without refrigeration for up to a year! I keep mine on the counter, it is always soft and scoop able. Ghee has a unique flavor and is often used in Indian food.

Here is a grass fed organic ghee I found for you. You have gotta try it some time…

I finished the carrots with more melted ghee and chopped fresh herbs.

Rainbow carrots with herbs and melted butter on blog

While we are on the subject of colorful veggies, here is something really neat I was introduced to by my pal Aida Mollenkamp recently. (She knows a whole lot about food. Enough to have really awesome shows on TV) The game is called Crunch a Color, this is an award winning nutrition game for kids. You can pick one up at my Amazon store for just $12.95 .

Is that cool or what?!

Rainbow carrots with stems on blog

For my sweeter version, I roasted the carrots with unrefined coconut oil, pure maple syrup, a pinch of salt and some cinnamon. Not sure if these are a dessert or side…they are delightfully sweet.

Try slicing either version into a fresh green salad with goat cheese. Amazing!

Rainbow carrots with stems on blog

Stay tuned, I have a recipe coming soon with these roasted carrots that you will flip for!

What is your favorite way to prepare carrots? Have you ever had rainbow carrots? If so which color is your favorite: purple, red, orange, white or yellow?

Roasted Rainbow Carrots Two Ways: Sweet + Savory

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 4-6 servings

Roasted Rainbow Carrots Two Ways: Sweet + Savory


  • 1 bunch Rainbow Carrots, cleaned and peeled
  • Savory Version
  • 1 tablespoon melted Ghee or Butter
  • a few pinches Garlic Sea Salt
  • cracked Black Pepper
  • fresh chopped Herbs such as Marjoram, Rosemary, Thyme, Organo
  • more melted Ghee for finishing
  • Sweet Version
  • 1 tablespoon melted unrefined Coconut OIl
  • 1 tablespoon pure Maple Syrup (I like the darker grade B)
  • a few pinches ground Cinnamon
  • a few pinches fine Sea Salt


  • Pre heat the oven to 375 degrees F with the racks in the middle. Prepare 2 cookie sheets with parchment paper or Silpat liners. Divide the carrots into two bunches. For the savory ones: toss with melted ghee. Put on a cookie sheet. For the sweet ones: combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.
  • Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft.
  • Brush the savory ones with some melted ghee and chopped fresh herbs to finish.

Roasted Carrot Recipe Links

52 Responses to Roasted Rainbow Carrots Two Ways: Sweet + Savory

    • Alex, being a part of a co op is great for some many reasons. The ability to try new locally sourced ingredients that you would not ordinarily try is one of the biggest :) Hope you score some of these carrots soon!

    • Debra, you are right. These carrots are great any which way…lucky you to have them in your garden. They must be such a treat to pull from the ground.

  1. I have never seen rainbow carrots before. They make a meal so much more interesting. I often roast carrots but this is much more exciting :) Diane

  2. Super yummy and so beautiful!
    If we leave milk and cookies for Santa, why not leave these for the Easter bunny!
    They are so colorful and fun. Truly gorgeous photos!!

  3. Roasting carrots is one of my favorite side dishes Marla. Love all of the colors! Can’t wait to get home to the farmers market and pick some up for Easter dinner. Lots of herbs make them fantastic. Beautiful post!

  4. Roasted carrots simply rock!! I know roast two pans full since my son will eat an entire pan all by himself and that’s BEFORE dinner! Absolutely love the color of these carrots and all the tasty variations!!!

  5. I never used garlic sea salt but love the idea. The carrots are so pretty to look at :)
    Just checked out your photography website! Very neat with such beautiful pictures.

  6. Oh my gosh.. the colors!! They are all so beautiful! I’ve always wondered where you find carrots like these. They look so delicious, I really want to try the savory version, yum! [:

  7. I love the natural beauty of these carrots – that’s what is so cool – fresh fruits and vegetables always photography beautifully. Love the lighting in your photos and all the different perspectives.

  8. Thanks for the share! The pics are gorgeous, and the recipes sound awesome. It seems I can never eat too many carrots! Now I’ve got to look for other colors. One quick point, everyone needs to make sure they cut off both ends of the carrots. They are highly susceptible to mold at the points and should not be eaten.

Leave a reply