Roasted Rainbow Carrots

Francine Lizotte


Amazingly delectable, this recipe is a great choice to pair along with many proteins plus it will definitely bright up your table!


☆☆☆☆☆ 0 votes

4 servings
5 Min
25 Min


  • 1 Tbsp
    olive oil
  • 1 Tbsp
    clarified butter
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    fresh thyme (substitute 1 tsp. dry thyme)
  • 1 Tbsp
    good quality maple syrup
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 bunch
    rainbow carrots, scrubbed (or peeled) and top cut down to 1-inch long
  • 1/2 Tbsp
    fresh chopped parsley, for garnish

How to Make Roasted Rainbow Carrots


  1. Preheat oven to 400ºF and line a baking dish with foil; set aside.
  2. In a small bowl, combine olive oil, butter lemon juice, thyme, maple syrup, sea salt and black pepper. Stir the ingredients well. Place carrots in a single layer in the prepared baking sheet and pour over the marinade; toss until well coated.
  3. Transfer to preheated oven and roast carrots for about 25-30 minutes, flipping them half way. Transfer to a serving plate and sprinkle parsley over.
  4. To view this recipe on YouTube, click on this link >>>>

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