Roasted Rainbow Carrots with Maple Dijon Sauce

overhead photo of platter of roasted carrots drizzled with sauce

These Roasted Rainbow Carrots are perfectly caramelized topped with a sweet and tangy maple dijon sauce! The perfect, easy side dish!

This recipe was originally published in April 2019 – I’ve since updated the photos 🙂 Enjoy!

Y’all know that Easter is right around the corner!! Seriously in like, just a few days. If you’re scrambling to figure out what to make as a side dish, this is the recipe for you!

overhead photo of entire large white platte with cooked carrots drizzled with sauce

These Roasted Rainbow Carrots are one of those recipes that look so super fancy but in reality took SO little effort and to be honest, I’m all about that. Less work cooking = more time with family + eating said food.

Why You’ll Love This Recipe: 

Okay so these Rainbow Carrots are roasted to perfection.I especially love them roasted. It brings out such a wonderful depth of flavor, enhances the sweetness, makes them super tender yet somehow still remain slightly chewy but not like raw carrot chewy like perfectly roasted delicious carrot chewy, you know what I mean? 

close up of peel raw rainbow carrots

These carrots aren’t just any old carrots…they’re RAINBOW CARROTS. Oh yes, I went there. Purple and yellow and ….well, orange. Rainbow carrots don’t taste any different from normal carrots but they sure are more fun! 

But I must tell you something I just found out regarding these carrots  When I sliced them in half before I roasted them, the inside of the purple carrot was YELLOW. Did anyone else know about that?! Mind blown.

Did I mention they are doused in the most finger licking good Maple Dijon Sauce? Literally requires two ingredients: maple syrup and dijon mustard. 

close up of maple dijon sauce on spoon

It’s sweet, it’s tangy, it packs a small punch but also is balanced with the sweetness of the syrup. The sweetness of the syrup highlights the natural sugars in the carrots – and the dijon really gives that extra “ooomph” you’re hoping for when eating a dish like this.

In my life with a 1 year old, I absolutely love this dish because it’s so SIMPLE! 

close up of bottom half of roasted carrots drizzled with sauce

It seriously just takes a handful of ingredients, you let the oven do all of the work and you’re able to get everything else prepared and ready to host Easter dinner! 

Not to mention, when you’re done, you have a stunning dish that everyone will oooo and ahhh over! 

So let’s get into how to make them!

Ingredients You Need:

  • rainbow carrots – if you can’t find rainbow carrots, you can use regular carrots…however, using the rainbow carrots makes this dish extra beautiful!
  • olive oil –  you can also use avocado oil! 
  • salt and pepper – I like using salt to roast the carrots and then garnish with pepper!
  • maple syrup – Use pure maple syrup for this recipe!
  • dijon mustard – your basic everyday dijon will do!

How To Make Carrots in in 3 Simple Steps: 

  1. Preheat the oven to 425. Carefully slice your rainbow carrots down the middle. Place them on a baking sheet and add a splash of olive oil and a generous pinch of salt to coat them. Use your hands to really make sure they are coated with the oil/salt. Roast them for 25-30 minutes or until fork tender.side by side photos of raw carrots on sheet pan vs roasted carrots on sheet pan
  2. Once they’re done, make your sauce. In a small bowl, add dijon mustard. To that bowl, add your maple syrup and a pinch of salt and pepper. Combine. Adjust seasoning if needed. If you prefer your sauce sweeter, add more syrup. If you like it tangier, add more dijon. Add a teensy splash of water if you need to thin it out.
  3. Place your carrots on a large plate or serving tray and then drizzle your sauce on top generously! Garnish with something green (I used parsley!) to make it extra beautiful and eat while warm!

Storing Leftovers: 

Store cooked carrots in a tightly sealed container in the fridge for 2-3 days. If you are meal prepping these, make the sauce on the side and wait to drizzle it on until they are warmed up and you’re ready to eat them! 

Enjoy these! Happy Easter, my dear friends!

Did you enjoy this recipe? Here are a few more you might like:

Roasted Cauliflower Steaks with Chimichurri Sauce

Carrot Cake Blondies

Roasted Garlic Mashed Potatoes 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 4 votes

Roasted Rainbow Carrots with Maple Dijon Sauce

These Roasted Rainbow Carrots are perfectly caramelized topped with a sweet and tangy maple dijon sauce! The perfect, easy side dish! 

Course Side Dish
Cuisine American
Keyword easter side dishes, easy roasted vegetables, maple dijon sauce, roasted carrots
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Haylie


Roasted Rainbow Carrots

  • (2 lb.) bag rainbow carrots
  • 2 tbsp olive oil
  • salt and pepper

Maple Dijon Sauce

  • 3-4 tbsp dijon mustard
  • 3 tsp pure maple syrup
  • salt to taste
  • splash of water (if needed to thin out the sauce)
  • parsley (optional for garnish)


  1. Preheat the oven to 425. Slice your rainbow carrots in half and place them on a baking sheet. Drizzle the olive oil on top. Add a generous pinch of salt and be sure to make sure the carrots are coated with the oil/salt by rubbing them with your hands. Roast them for 25-30 minutes or until fork tender. 

  2. In a small bowl, add the dijon mustard, maple syrup, and a pinch of salt. Mix until combined. Taste to adjust seasoning. Want it sweeter? Add more maple syrup? Want it more tangy? Add more dijon mustard. If the sauce needs to be thinned out, add a splash of water and mix well. 

  3. Once the carrots are done roasting, place them on a large plate or serving tray and drizzle them with the sauce. Garnish with additional salt and pepper. Add chopped parsley if desired for garnish. Serve while warm! 

16 comments / Add your comment below

  1. 5 stars
    I LOVE those two toned carrots! Whenever I see them, I have to grab ’em! I would never have guess you enjoyed carrots dipped in ranch when you were a kid, lol 😉 This is such a pretty side, Haylie…though, I bet I could eat just these for dinner and call it a day 🙂

    1. Thanks, Dawn!! Lol! Pretty sure everyone enjoyed carrots and ranch as a child! I think these could make a lovely dinner! Maybe with a glass of vino on the side 🙂

    1. Thanks, Kathy! I was definitely surprised to see that yellow inside! I love the colors – makes them look extra fancy for no more work on our part! LOL! 🙂

  2. Clarification please: How many pounds is your “one bag” of carrots? I’ve seen both 1 and 2 lb. bags.

    1. Hi Rebecca! My apologies for not specifying that in the recipe card. For this recipe, I did use a 2 pound bag. I’ve since updated it in the recipe card 🙂 Hope you try this recipe and love it! Best – Haylie

        1. Hi Jackie – I’m not sure! I’ve never tried it. After a quick google search I found that you can freeze cooked carrots but the texture is very different once they are thawed! Hope that helps 🙂 – Haylie

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