Roasted Rainbow Carrots

Roasted Rainbow Carrots

Many of our favorite recipes are shockingly simple, like these maple-dijon roasted rainbow carrots. These are so quick and easy to make, equally perfect for a weeknight dinner or for a big family Easter lunch. Everyone loves the rainbow colors, which really make this recipe special. The maple and Dijon flavors are light, making these a crowd pleaser with both kids and grown-up guests. Looking for something a little fancier? This roasted carrot, avocado and toasted quinoa salad is another one of my recipes, and a personal favorite. Happy Easter! xxLauren



2 12-ounce bags of baby rainbow carrots (or 3 bunches rainbow carrots)
Olive oil
Vermont maple syrup
Dijon mustard
Kosher salt and ground pepper 
Handful of fresh parsley


Heat oven to 450 degrees F. In a bowl, toss rainbow carrots with olive oil, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, salt and pepper. Arrange in a single layer on a baking sheet prepared with parchment paper. Roast 30 minutes, turning after 15 minutes, or until tender and slightly browned. Sprinkle with extra salt if needed and top with chopped or torn fresh parsley.

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