These tri-color roasted carrots are tender, slightly caramelized, and full of natural sweetness - a simple side dish that looks as good as it tastes. Just a handful of ingredients and 30 minutes in the oven is all it takes.
Sweet, colorful, and impossibly simple to make, this recipe takes humble roots and turns them into something elegant enough for a holiday table but easy enough for any weeknight.
With just carrots, olive oil, kosher salt, and fresh thyme, you get a bright side dish that's tender, slightly caramelized, and packed with flavor.
There's something irresistible about the way roasting brings out the natural sweetness in carrots - and when you use a mix of orange, purple, and yellow carrots, you end up with a dish that's as pretty as it is tasty. These cook up with minimal effort and pair beautifully with everything from roasted chicken to grilled steaks.
Key Ingredients & Substitutions
This tri color carrots recipe only needs four ingredients, so each one really counts. And if you've ever wondered how to cook tri colored carrots, the answer is super simple. You roast them just like regular orange carrots!
- Tri-color carrots. Look for bunches of rainbow carrots in purple, yellow and orange at the grocery store or farmers market. Slender carrots roast evenly and look so pretty left whole. Peeling is optional - a good scrub is plenty. Regular orange carrots work too, you'll just miss out on some of the color.
- Olive oil. A couple of tablespoons of olive oil helps the carrots brown and gives the salt and thyme something to stick to. Avocado oil or melted butter are easy swaps.
- Kosher salt. I use Diamond Crystal kosher salt, which has bigger, lighter flakes. If you only have table salt, use about half the amount since it's much saltier by the spoonful.
- Fresh thyme. Fresh thyme leaves add a lovely earthy flavor. If you don't have fresh, use about 1 tablespoon of dried thyme instead (dried herbs are stronger, so you need less).
Helpful Tips
Leave the carrots whole or slice them lengthwise - it's up to you. Whole carrots look gorgeous on a platter, while sliced carrots roast a little faster.
Use parchment paper for easy cleanup and to help the carrots caramelize without sticking to the pan.
Don't skip the flip - turning the carrots halfway through roasting helps them brown more evenly.
Give them room on the pan. Spread the carrots out in a single layer on a large rimmed baking sheet so they roast instead of steam. If they're crowded, use two pans.
Variations
- Add a touch of honey or maple syrup before roasting for extra caramelization and a sweet-savory balance.
- Sprinkle with Parmesan or crumbled goat cheese just before serving for a creamy, salty contrast.
- Swap the thyme for rosemary, oregano, or a sprinkle of everything bagel seasoning if you're feeling bold.
- Toss with lemon zest and juice after roasting for a fresh citrus pop.
- Make it spicy with a pinch of red pepper flakes or a drizzle of chili oil.
Serving Ideas
These roasted carrots are the kind of side that works with just about everything. Here are a few easy ways to build them into a full meal.
- Pair with Honey Sesame Chicken Breast - the sweet‑savory glaze of the chicken complements the natural sweetness of roasted carrots.
- Add to a veggie lineup with Mediterranean Roasted Vegetables for a colorful and crowd‑friendly side board.
- Serve with simple weeknight mains in one of the 25+ Easy Family‑Friendly Chicken Recipes collection - carrot sweetness balances well with many of the chicken mains there.
- Make them part of a holiday dinner next to an Easy 3-Ingredient Glazed Ham, or browse our Thanksgiving side dishes to round out the table.
Storing & Reheating
Leftover roasted carrots keep in an airtight container in the refrigerator for 3 to 4 days. They're actually pretty tasty cold, too. Chop them up and toss them into a salad or grain bowl.
To reheat, spread the carrots on a baking sheet and warm them in a 400°F oven for 5 to 8 minutes. The oven keeps them from going soft. The microwave works in a pinch, just heat them in short bursts.
You can freeze roasted carrots for up to 3 months, but go in with appropriate expectations! They'll be softer after thawing, so they're best stirred into soups and stews rather than served as a side. For a holiday dinner, you can prep ahead by washing, drying and trimming the carrots a day early. Keep them in the fridge and roast right before serving.
More Recipes
If you love these roasted carrots, be sure to check out these other delicious ideas:
- Easy Glazed Carrots
- Parmesan Green Beans
- Roasted Beets with Feta
- Balsamic and Maple Roasted Brussels Sprouts
Recipe
Easy Tri-Color Roasted Carrots
Equipment
- baking sheet rimmed
Ingredients
- 1 ½ pounds tri-color carrots washed and patted dry
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 3 tablespoons fresh thyme stems removed
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Place carrots on parchment paper and drizzle with olive oil. Gently toss with your hands to evenly coat each carrot with the oil. Sprinkle with salt and fresh thyme leaves.
- Place baking tray in pre-heated oven and roast for approximately 15-20 minutes. Remove from oven and turn each carrot to expose the bottom side. Return to oven and roast another 5-10 minutes or until they start to brown.
- Remove from oven and serve immediately.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Marilyn says
We always make these for Thanksgiving. Very easy and pretty too.