These Roasted Rainbow Carrots are perfectly caramelized topped with a sweet and tangy maple dijon sauce! The perfect, easy side dish!
To be quite honest, when I was little, I used to only eat carrots raw. Dipped in a TON of ranch dressing. It was basically an abomination if they were ever in my chicken noodle soup. I would throw a fit! Oh how time (and taste buds) change you for the better!
Now I love carrots! 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? I knew you’d understand.
So! 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!
Okay so these Rainbow Carrots are roasted to perfection. Did I mention they are doused in the most finger licking good Maple Dijon Sauce? Literally requires two ingredients: maple syrup and dijon mustard. It’s sweet, it’s tangy, it’s packs a small punch but also is balanced with 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.
So let’s get into how to make them!
Ingredients You Need for Roasted Rainbow Carrots with Maple Dijon Sauce:
- rainbow carrots (you can use plain too..just might not be as fun ;))
- olive oil
- salt and pepper
- maple syrup
- dijon mustard
How To Make Roasted Rainbow Carrots with Maple Dijon Sauce:
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 crack of salt and pepper to coat them.
Roast them for 25-30 minutes or until fork tender.
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.
Place your carrots on a large plate or serving tray and then drizzle your sauce on top generously! Garnish with something green to make it extra beautiful (I added parsley) and eat while warm!
Y’all know that Easter is right around the corner. These Roasted Rainbow Carrots is one of those recipes that looks 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. Enjoy these!
Did you enjoy this recipe? Here are a few more you might like:
Roasted Cauliflower Steaks with Chimichurri Sauce
Sheet Pan Moroccan Salmon with Vegetables
Roasted Veggie Bowls with Turmeric Dressing
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
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!
Ingredients
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)
Instructions
-
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 salt and pepper. Roast them for 25-30 minutes or until fork tender.
-
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.
-
Once the carrots are done roasting, place them on a large plate or serving tray and drizzle them with the sauce. Add chopped parsley if desired for garnish. Serve while warm!
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 🙂
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 🙂
Isn’t it funny how our tastes change as we age? I loved carrots dipped in ranch too!! I LOVE them roasted now. This sauce on top of carrots looks amazing, my friend! What a perfect Easter side dish 🙂
So true! I used to hate so many vegetables as a child that I love now! Thanks for all the love, my friend 🙂
I didn’t know they were yellow on the inside! The colors are stunning and I’ll bet the taste is amazing! Roasted carrots are a perfect vegetable side dish!
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! 🙂
Haylie, these carrots are so beautiful! Love the colors and roasting them makes them so sweet and delicious. The maple Dijon sauce sounds amazing!
Thanks, Kelly! Yes! The roasting really brings out that delicious sweetness. Carrots are totally underrated!
Tasty and pretty, the carrots would be a hit at our table.
Thank you so much, Karen! 🙂
Super colorful. Gorgeous shots.
Thank you so much, Michelle! 🙂
Clarification please: How many pounds is your “one bag” of carrots? I’ve seen both 1 and 2 lb. bags.
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
Can you freeze the cooked carrots
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