Gorgeous Honey Roasted Rainbow Carrots

Honey Roasted Rainbow Carrots with Sweet Sage Butter Glaze

Tender, roasted multicolored rainbow carrots are lightly seasoned, then finished with a luscious honey and sage butter glaze. Topped with a tangy, crunchy gremolata, this gourmet side dish beautifully dresses up any dinner or holiday table.

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4
Calories: 228 kcal per serving

Ingredients

• 1.5 pounds rainbow carrots (about 6-7 medium-sized, ~1″ width)
• 1 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 2 dried bay leaves
• 2 medium garlic cloves
• ½ teaspoon lemon juice

Gremolata Topping – Optional

• 2 tablespoons carrot greens (or parsley), finely chopped
• 2 tablespoons almonds, chopped
• 1 medium garlic clove, finely minced
• 1 teaspoon lemon juice
• ½ tablespoon oil

Instructions

1. Preheat oven to 450°F (232°C). Wash and dry carrots; halve any wider than ½ inch. Toss with oil, salt, and pepper. Arrange on metal baking sheet and roast 10-15 min until edges caramelize.
2. Meanwhile, smash and chop garlic for glaze. In a small saucepan, combine butter, honey, bay leaves, garlic, and lemon juice. Heat over medium until bubbly and thickened, about 5 min.
3. Remove carrots from oven; reduce temperature to 350°F (177°C). Toss carrots with glaze, return to oven for 5-10 min more, stirring occasionally.
4. For gremolata, mix carrot greens or parsley with chopped almonds, minced garlic, lemon juice, and oil. Season with salt to taste.
5. When carrots are tender and glossy, transfer to plate, top with gremolata, and serve hot.

Nutrition per Serving

Calories: 228 kcal
Carbohydrates: 26g
Protein: 3g
Fat: 14g (Saturated Fat: 4g)
Fiber: 6g
Sugar: 17g
Vitamin A: 23633 IU

Pro Tips

• Use a rimmed baking sheet for even roasting and easy cleanup.
• Substitute fresh thyme or rosemary for bay leaves if preferred.
• For extra crunch, add toasted nuts or seeds on top with gremolata.
• Carrot greens or parsley gremolata adds balanced acidity and brightness.

Honey Roasted Rainbow Carrots with Sweet Sage Butter Glaze

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• Author: carlosramirez
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Tender, roasted multicolored rainbow carrots finished with a luscious honey and sage butter glaze, topped with a tangy, crunchy gremolata.

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Ingredients

• 1.5 pounds rainbow carrots (about 6-7 medium-sized, ~1 inch width)
• 1 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 2 dried bay leaves
• 2 medium garlic cloves
• ½ teaspoon lemon juice
• 2 tablespoons carrot greens (or parsley), finely chopped (optional)
• 2 tablespoons almonds, chopped (optional)
• 1 medium garlic clove, finely minced (optional)
• 1 teaspoon lemon juice (optional)
• ½ tablespoon oil (optional)

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Instructions

1. Preheat oven to 450°F (232°C). Wash and dry carrots; halve any wider than ½ inch. Toss with oil, salt, and pepper. Arrange on a metal baking sheet and roast for 10-15 minutes until edges caramelize.
2. Meanwhile, smash and chop garlic for the glaze. In a small saucepan, combine butter, honey, bay leaves, garlic, and lemon juice. Heat over medium until bubbly and thickened, about 5 minutes.
3. Remove carrots from oven; reduce temperature to 350°F (177°C). Toss carrots with glaze, return to oven for 5-10 minutes more, stirring occasionally.
4. For gremolata, mix carrot greens or parsley with chopped almonds, minced garlic, lemon juice, and oil. Season with salt to taste.
5. When carrots are tender and glossy, transfer to a plate, top with gremolata, and serve hot.

Notes

Use a rimmed baking sheet for even roasting and easy cleanup. Substitute fresh thyme or rosemary for bay leaves if preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American