These roasted rainbow carrots with maple glaze are crisp tender with a slight crunch in the center, buttery and sweet, and roasted to perfection.
They come together in just 35 minutes and are super easy and simple to make. Only 6 ingredients needed!
The colors are beautiful, and the sweet, savory, and buttery flavors are just amazing. These roasted rainbow carrots will surely impress!
Lately, carrots are everywhere in farmer’s markets and grocery stores, especially rainbow or multicolor carrots. They are beautiful. I love spring.
Today, I’m sharing this easy roasted rainbow carrots recipe with maple glaze. You only need 6 ingredients to make and it takes just 35 minutes. It’s super simple and so delicious!
With spring already here, I’m always looking to create the best recipes using seasonal produce. I recently made this Cream of Asparagus Soup and Roasted Parmesan Asparagus. Give them a try!
I love serving these with a beautiful Roast Beef Tenderloin or this Orange Glazed Turkey Breast. Other amazing seasonal spring recipes I love are Roasted Asparagus and Sweet Potato Salad, Avocado Deviled Eggs, and Fresh Spring Salad.
Why I love these roasted rainbow carrots:
- It takes 35 minutes to make, with very little active prep time.
- Only 6 ingredients needed!
- The glaze! The maple syrup and melted butter add a nice touch of caramelization and flavor.
- Rainbow carrots are beautiful! Purple, white, yellow, orange…so pretty and unique.
- They are thinner than regular carrots, so you can roast them whole.
Jump to:
What Are Rainbow Carrots?
Rainbow carrots are just a fun variety of carrots. They come in different colors, such as purple, yellow, and pale white. They taste about the same as regular orange carrots, although I personally think they have a milder taste, which I really like.
These roasted rainbow carrots look really pretty, and tend to be a bit thinner and smaller than regular carrots. I love cooking with these whenever I have guests over, or just feel like being fancy. If you can find those with the tops attached, even better!
Because they have a milder taste than regular carrots, rainbow carrots are great for accentuating the seasonings and maple glaze that I use in this recipe.
Ingredient Notes
As always, the ingredient quantities can be found in the recipe card below, but I wanted to include a few quick notes about the ingredients I used.
- Rainbow carrots: Pick medium-sized ones so you can roast them whole.
- Olive oil, salt, and pepper: For flavor and roasting.
- Maple syrup: For the glaze. I love the contrast between sweet and savory flavors in these roasted rainbow carrots.
- Melted unsalted butter: The combination of butter and maple syrup is simply amazing!
Step-by-Step Instructions
Step 1 | Clean and peel carrots
Preheat oven to 425 degrees F. If you’re planning to keep some of the carrot tops (the green part), clean it thoroughly as soil dirt tends to collect there. Peel carrots.
Tip: If you have any carrots that are too thick, split them in half lengthwise. I like to keep them whole so they stay slightly crunchy in the center.
Step 2 | Toss and roast
Toss carrots with olive oil, salt, and pepper. If desired, use additional seasoning of your choice. Roast in the oven for 15-18 minutes, until almost fork tender.
Step 3 | Add maple syrup and butter, finish roasting
Remove from oven and toss the carrots with maple syrup and melted unsalted butter. Return to oven and continue roasting for another 8-10 minutes until caramelized.
Substitutions and Variations
If you can’t find rainbow carrots, you can use thin orange carrots. They usually come with their tops attached. Try not to get the big, thick carrots for this recipe.
Additional seasoning you can use: ground cumin, garlic powder, onion powder. Also try fresh thyme or minced garlic.
Pairing and Serving Ideas
For presentation, serve the roasted rainbow carrots on a platter, and drizzle with some extra maple syrup and olive oil, if desired. Garnish with fresh thyme or chopped parsley.
There are so many dishes I love to serve along with it, such as this beautiful Brown Sugar Glazed Ham and Brined Roasted Turkey Breast.
Easter Brunch Menu
For Easter this year, I’m going to be hosting a fun Spring-inspired brunch! Here’s what will be on the menu:
- Appetizers: Avocado Deviled Eggs, Mini Spinach Quiches.
- Soup: Cream of Asparagus Soup.
- Mains: Brown Sugar Glazed Ham, Roast Beef Tenderloin.
- Sides: Roasted Parmesan Asparagus, Fresh Spring Salad.
- Dessert: Carrot Cake Cupcakes.
Recipe FAQs
You can use the thinner variety of orange carrots. They usually come with their tops attached.
Yes, but you’ll need to reduce the roasting time since they are smaller.
Only if the carrots are too thick. If they are small or medium sized, I like to roast them whole so they have a slight crunch in the center.
I like to peel them, but feel free to leave them on. Just make sure to wash the carrots thoroughly.
If you add it too early, it will burn. Toss with maple syrup and roast for another 8-10 minutes for proper caramelization.
Tips for Success
- Roast at high temperature (425 degrees F) for proper caramelization and flavor.
- If the carrots are relatively thin, which is almost always the case with multi-colored carrots, you don’t need to split them in half.
- Do not overcrowd the sheet pan, as this will cause the carrots to steam rather than roast. Arrange carrots about 1 to 2 inches apart.
- Add butter and maple syrup during the last 8 to 10 minutes of roasting. This will prevent the maple syrup from burning.
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Roasted Rainbow Carrots with Maple Glaze
Equipment
- Large sheet pan or 2 medium sheet pans
Ingredients
- 2 pounds whole rainbow carrots, small or medium - tops attached and trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons unsalted butter, melted
- 4 tablespoons good maple syrup - plus more for drizzling at the end
Instructions
- Preheat oven to 425 degrees F.
- Wash carrots thoroughly, especially between around the stem. Peel carrots, leaving part of the tops (the green part) on, if desired. Note: I like to roast them whole, so they get a slight crunch in the center. But if your carrots are too thick, split them in half lengthwise.
- Arrange carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss carrots with olive oil, salt, pepper evenly. Roast for 15-18 minutes, turning halfway through, until almost fork tender.
- Remove from the oven. Toss carrots with maple syrup and melted butter. Return to the oven and roast for an additional 8-10 minutes until caramelized, watching it so that the maple glaze doesn’t burn.
- Arrange carrots on a serving plate and drizzle some more maple syrup if decided. Enjoy!
Notes
- Roast at high temperature for proper caramelization and flavor. 425 degrees works great.
- If you can’t find rainbow carrots, use the thinner variety of orange carrots. They usually come with their tops attached.
- I like to roast my rainbow carrots whole so they have a slight crunch in the center. However, if some of your carrots are too thick, feel free to split them in half lengthwise.
- Add butter and maple syrup during the last 8 to 10 minutes of roasting. This will prevent the maple syrup from burning.
- Feel free to add extra seasoning at the beginning, such as garlic powder, onion powder, Italian seasoning, smoked paprika, ground cumin.
- Rainbow carrots: Substitute with thinner variety of orange carrots with tops attached, if possible.
- Extra seasoning ideas: garlic powder, onion powder, Italian seasoning, smoked paprika, ground cumin.
Jill says
I want to make this recipe for Easter. I want to also share the recipe with my mom. My mom would need it to be pureed. Is this possible? If so, how do you suggest?
Tania says
Hi Jill! You can puree the carrots after they come out of the oven. If you prefer, puree with a touch more of maple syrup or even honey.
Leslie G. says
Awesome recipe! Thank you! I also added some savory seasoning such as garlic and onion powder and a pinch of paprika and cayenne. Super delish!
Tania says
Happy to hear, Leslie!
Christine says
Was great! Also added parsnips and balsamic vinegar to the glaze which turned out really well.
Paula L says
Delicious!
Nina says
I am going to try your recipe on Sunday, they look delicious and I have never had rainbow carrots. Thank you for sharing your recipe..