Sides

Honey Roasted Rainbow Carrots

All wrapped and tied with a bow! These honey-roasted rainbow carrots make a colorful side dish for any occasion. Hot out of the oven, drizzled with mouthwatering orange butter sauce, and topped with creamy goat cheese and toasted walnuts.

Those who know me know I love to make elegant food easy! Or make simple food look and taste elegant! That’s what I love about these little bundles of joy. You can roast the carrots and leave them naked (no topping or sauce) or dress them up like the ones in this recipe.

Either way, you cook them, they are delicious because they get roasted! Anytime you can roast a veggie, do it! Roasting brings out the natural sugars and creates that caramelization. Of course, top it with a little orange honey butter vinaigrette, creamy goat cheese, and toasted walnuts, and you have something special! It almost states like a dessert.

This beautiful side dish pairs with roasted chicken, pork chops, tenderloin, or a grilled steak. And perfect for serving at parties or a date night for two.

Ingredients, Notes, And Substitutions

Ingredients for making the honey roasted rainbow carrots

Carrots ~ The rainbow variety are popular this time of year; however, if you can’t find them, the regular ones will be just as lovely. Some are already bagged, peeled, and ready to go.

Goat cheese ~ Plain or flavored works great. I was back and forth between an orange flavored or honey. Feta or blue cheese would be a tasty alternative. Or omit it.

Chives ~ I had fresh growing like a weed! You can find whole fresh chives in the produce section, where the other pre-packaged fresh herbs are.

Walnuts ~ I love walnuts with this dish; however, you can substitute any nut you prefer or have on hand.

Butter ~ Used for the vinaigrette.

Honey ~Used for both roasting and the orange butter sauce. Any honey you have on hand, or substitute maple syrup.

Orange juice & zest ~ Adds brightness, tanginess, and sweetness to the sauce.

Success Tips for Perfectly Roasted Carrot.

  • The temperature must be high enough to achieve caramelization. 400 to 450 is the perfect range to roast veggies.
  • Give them space! Overcrowding will steam them, and you won’t get that deep color.
  • Don’t skip the fat. You only need a small amount of olive oil to coat all those carrots. Without it or not enough will cause them to burn

How To Make Honey-Roasted Rainbow Carrots

Preheat the oven to 425 degrees F—one ungreased sheet pan. Add the carrots to the sheet pan, and drizzle the honey and olive oil. Then, sprinkle salt and pepper, mix until all the carrots get coated, and arrange them so they are not touching each other. Pop them in the oven and Roast for 14 -16 minutes or until the carrots get browned around the edges. Remove from oven.

Lay the chives out on a sheet of parchment paper, gather 4 – 5 carrots over the chive, and gently (Carefully – they are delicate!) tie the chive around the carrot bundle. Transfer carrots to a serving dish. Garnish with walnuts and goat cheese. Drizzle with the orange butter sauce.

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Honey Roasted Rainbow Carrots


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  • Author: Teri Wallingford
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

All wrapped and tied with a bow! These honey-roasted rainbow carrots make a colorful side dish for any occasion. Hot out of the oven, drizzled with mouthwatering orange butter sauce, and topped with creamy goat cheese and toasted walnuts.


Ingredients

Units Scale

For the orange butter sauce

  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 3 tablespoons unsalted butter
  • 3 tablespoons honey
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon EACH salt and freshly ground cracked pepper

For the roasted carrots

  • 1 pound rainbow (colored) carrots. Sliced in half lengthwise. *See note below
  • 2 ounces honey goat cheese. Optional. Or substitute blue cheese or feta
  • 1/4 cup chopped walnuts, toasted


Instructions

For the orange butter sauce

  1. Combine the olive oil and butter in a small saucepan over medium heat. Once the butter melts, add the white wine and simmer for about 2 minutes. Add the honey, orange juice, and salt. Stir and continue to simmer until the sauce has reduced slightly and thickened slightly. Remove from heat and stir in the orange zest. Set aside until ready to use.

For the roasted carrots

  1. Preheat the oven to 425 degrees F—one ungreased sheet pan. Place the carrots cut side down on the sheet pan, and drizzle the honey and olive oil. Sprinkle with the salt and pepper, and mix until all the carrots get coated.
  2. Roast for 14 -16 minutes or until the carrots are browned around the edges. Remove from the oven.
  3. Lay the chives out on a sheet of parchment paper, gather 4 – 5 carrots over the chive, and gently (Carefully – they are delicate!) tie the chive around the carrot bundle. Transfer carrots to a serving dish. Garnish with walnuts and goat cheese. Drizzle with the orange butter sauce.

Notes

 *I used a 16-ounce package of ready-to-use variety, peeled and trimmed, with tops intact. You can leave the carrots whole if preferred; however, you will need to double the carrots. 

  • Prep Time: 15
  • Cook Time: 20
  • Category: Side
  • Method: Oven
  • Cuisine: American

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