Roasted Rainbow Carrots with Ginger
These roasted rainbow carrots with ginger are a simple, elegant side that complements poultry, pork, and vegetarian mains alike. Roast them until caramelized and tender; a light drizzle of olive oil and a touch of fresh ginger brighten their natural sweetness. Serve them alongside roasted chicken, pork roast, or grain bowls for an easy, colorful plate.
My youngest daughter, Madison, loves raw carrots and gets them in her lunchbox every day. When she first saw rainbow carrots at the store she was amazed that carrots came in so many colors. I picked up a bag for her to try—she loved the variety. The colorful mix is stunning on a plate, but if you can’t find rainbow carrots, orange carrots work just as well.
More vegetable side dishes you might like:
- Roasted Asparagus
- Green Bean Salad
- Oven Roasted Cauliflower
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Raw Kale Salad
Recipe: Roasted Rainbow Carrots with Ginger
Prep: 5 mins Cook: 30 mins Total: 35 mins
Yield: 6 servings Serving size: 1/2 cup
Ingredients
- 2 pounds rainbow carrots, peeled and cut crosswise into 3-inch pieces (substitute orange carrots if needed)
- 3 teaspoons olive oil, divided
- 1/2 teaspoon kosher salt (or to taste)
- Freshly ground black pepper, to taste
- 1 teaspoon finely minced fresh ginger
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the carrot pieces with 2 teaspoons of the olive oil, the kosher salt, freshly ground black pepper, and the minced ginger until evenly coated.
- Arrange the carrots in a single layer on a parchment-lined baking sheet. Roast for 30–35 minutes, stirring once halfway through, until the carrots are caramelized and tender.
- Remove the pan from the oven. Drizzle the remaining teaspoon of olive oil over the carrots, add the chopped cilantro, gently toss to combine, and transfer to a serving dish.
Notes & Tips
Roasting concentrates the natural sugars in carrots, producing a lovely caramelized exterior. Spread the carrots in a single layer so they roast rather than steam; if the pan is crowded, use two pans. Stirring once midway ensures even browning.
If you prefer a bolder ginger flavor, grate the ginger instead of mincing it, or add a little more to taste. Fresh cilantro brightens the dish at the end—if you don’t like cilantro, parsley or chives are fine substitutes. To make the dish ahead, roast the carrots and reheat briefly in a hot oven before serving; add fresh herbs just before plating.
For a festive variation, finish with a light sprinkle of toasted sesame seeds or a squeeze of fresh lemon juice to add brightness.
Nutrition (per 1/2 cup serving)
Calories: 82 kcal, Carbohydrates: 15 g, Protein: 1 g, Fat: 0.5 g, Fiber: 4 g, Sodium: 198 mg, Sugar: 7 g, Cholesterol: 5 mg
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