Beautiful, buttery, and sweet, these Roasted Rainbow Carrots with maple butter glaze are oven roasted to crisp-tender perfection in just 35 minutes.
With only 6 simple ingredients, this colorful carrots side dish brings amazing warm, sweet and savory flavor with minimal effort. It’s a very easy recipe that goes well with so many main dishes, especially around the holidays!
Quick Look at the Recipe
- Prep Time: 10 mins, Cook Time: 25 minutes
- Total Time: 35 minutes
- Method: Oven roasted
- Main Ingredients: Rainbow carrots, maple syrup, butter
- Flavor Profile: Sweet and savory, tender
- Ideal for: Easy sides, Thanksgiving
Jump to:
What Are Rainbow Carrots?
Rainbow carrots are just a 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!
Because of their milder taste, they are great for accentuating the seasonings and maple glaze that I use in this recipe. You can find them at grocery stores, but not every store may carry them. Farmers markets also have them usually.
Ingredient Notes
- Rainbow carrots: If possible, pick medium-sized ones so you can roast them whole.
- Maple syrup: For the glaze. Not only does it add sweetness with warm tones, but they also them get nicely caramelized around the edges.
- Melted unsalted butter: The combination of butter and maple syrup is simply amazing!
- Olive oil, salt, and pepper: For flavor and roasting.
Ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- If you can’t find rainbow carrots, you can use thin orange carrots. They usually come with their tops attached. If you can only find thicker ones, you can split them in half lengthwise so they roast evenly.
- You can also roast the sliced carrots. I’d suggest about ⅓ or ½ inch thick. They will just cook a little faster, so check with a fork as needed.
- Extra seasoning ideas: Garlic powder, onion flakes, ground cumin, smoked paprika.
How To Cook Rainbow Carrots
- Prep carrots. Preheat the oven to 425°F. If you’re keeping the carrot tops attached, clean them thoroughly, as dirt and soil tend to collect around the stems. Peel, and if any are especially thick, cut them in half lengthwise, or keep them whole.
- Roast: Toss the carrots generously and evenly with olive oil, salt, and pepper. Roast for 15-18 minutes, until almost fork-tender.
- Add the glaze. In a bowl, mix the maple syrup and melted butter. Remove from the carrots from the oven and toss with the glaze until coated evenly.
- Caramelize. Return the carrots to the oven and roast for another 8 minutes, until caramelized. Finish under the broiler for about 1-2 minutes, or until lightly charred around the edges.
Tips for Success
- Roast at high roasting temperature (425°F) for proper caramelization and flavor.
- If needed, use two sheet pans. Do not overcrowd, as this can cause the carrots to steam rather than roast. I like to arrange carrots about 1-2 inches apart.
- Prevent burning: Add butter and maple syrup during the last 10 minutes of roasting.
Pairing and Serving Ideas
My favorite way to serve: Arrange them on a large platter over a bed of yogurt, whipped feta, or ricotta for a gorgeous presentation! Top with fresh parsley, as well as pistachios or candied pecans.
Drizzles with sauce on top: Add extra flavor by drizzling the roasted carrots with my Romesco Sauce or this bright Lemon Basil Vinaigrette.
Holiday Menu Ideas
These festive roasted rainbow carrots are especially popular around Thanksgiving, Christmas, and Easter. I always include them in my holiday dinner menus:
Thanksgiving and Christmas Menu:
- Appetizers: Caramelized Onion Bites
- Salad: Warm Brussels Sprouts Salad
- Mains: Brown Sugar Glazed Ham, Dry Brined Roast Turkey
- Sides: These roasted carrots, plus Green Bean Casserole, Corn Casserole, and my White Cheddar Mac and Cheese
- Dessert: Apple Crumble Pie
Easter Brunch Menu:
- Appetizers: Avocado Deviled Eggs, Mini Spinach Quiches
- Soup: Cream of Asparagus Soup
- Mains: Slow Cooker Ham
- Sides: Aside from these carrots, try my Roasted Parmesan Asparagus and Spring Salad
- Dessert: Carrot Cake Cupcakes
Recipe FAQs
Yes, absolutely! Cut into 1/3 or 1/2-inch thick slices and reduce the roasting time by like 5 minutes or as needed.
Yes, you can use the thinner variety of orange carrots. They usually come with their tops attached. If they are on the thicker side, split them in half (this is what I do).
Yes, but you’ll need to reduce the roasting time since they are smaller. I’ve also seen rainbow baby carrots at specialty grocer stores!
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Roasted Rainbow Carrots with Maple Butter 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 maple syrup - plus more for drizzling at the end
Instructions
- Preheat oven to 425°F.
- Prep carrots: Wash carrots thoroughly, especially between around the stem. Peel them, leaving part of the tops 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.
- Toss and season: Arrange the carrots on a large sheet pan, without overcrowding, about 1 to 2 inches apart. Toss with olive oil, salt, pepper evenly and generously. Roast for 15-18 minutes, turning halfway through, until almost fork tender.
- Add glaze: In a bowl, mix the melted butter with maple syrup. Remove from the carrots from the oven, then toss with the glaze until well coated.
- Finish roasting and caramelize: Return to the oven and roast for an additional 8 minutes until caramelized, watching it so that the glaze doesn’t burn. Broil for an additional 1-2 minutes until slightly charred around the edges.
- Serve: Arrange carrots on a large serving plate and drizzle some more maple syrup if you'd like. Serve warm. Enjoy!
Notes
- You can also roast them sliced. You may need to reduce the roasting time slightly.
- 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.
- 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.
Joyce says
I want to make these tonight, but I only have rainbow carrot slices. Can I use sliced carrots?
Tania says
Yes! You’ll need to reduce the oven time. For carrot slices, 15-20 minutes in the oven is good, depending on how softened you like them.
Claudia says
Tried these tonight and they were DELICIOUS!!
So easy too. I will do this often. They also look so pretty on the plate. Thank you for sharing the recipe.
Sue Dobbs says
What about par boiling for a couple of minutes first, to cut down on oven time?
Tania says
Yup that works!
Rosemary says
I wanted to make ahead and take for Thanksgiving…. How are they when reheated?
Tania says
Hi Rosemary! They reheat pretty well. You can undercook them by just a little bit so they remain crisp tender when reheated.
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..