Heirloom Roasted Carrots Recipe

This post may contain affiliate links. Read our disclosure policy.

A simple heirloom carrots recipe roasted on a bed of citrus and herbs, finished with a dab of orange butter, sea salt, parsley and thyme!

Heirloom Roasted Carrots Recipe

Heirloom Roasted Carrots

Quickly tossed in olive oil and seasoned with simply a good pinch of sea salt, these rainbow roasted carrots are best served straight out of the oven, hot and crispy and caramelized at the edges with a sprinkling of fresh herbs. You could even combine them with parsnips or parsley root if you like + bonus: no peeling required.

The tiny dabs of orange butter melt from the heat of the carrots into the silkiest smoothest touch of sauce, a lovely final addition  even with vegan butter.

If you like your carrots extra caramelized, just throw them under the broiler flames for a minute or so after they are done roasting in the oven, just enough to get a nice long kiss of fire all over. Easy to make for a crowd, and if you have any leftover they are perfect for a blended carrot soup.

Roasted Heirloom Carrots Recipe

Truly the best way to cook rainbow carrots is to roast them in the oven on a bed of orange slices and fresh thyme. Those will infuse the carrots with a subtle orange flavor as they roast, and the steam will also keep them from drying out.

This heirloom roasted carrots recipe has earned a place of honor in our Thanksgiving and Christmas recipe folder and put on rotation during the cooler months alongside our dairy free scalloped potatoes. They aren’t only delicious but also good for you!

what to serve with

Heirloom Roasted Carrots Recipe with Sea Salt and Herbs

Heirloom Roasted Carrots Recipe
5 from 1 vote

Heirloom Roasted Carrots Recipe

A simple heirloom carrots recipe, roasted on a bed of citrus and finished with a dab of orange butter, sea salt and herbs! 
Print Recipe
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes



  • Mix the butter and orange zest until well incorporated. Refrigerate while the carrots are roasting.
  • Arrange the orange slices on the bottom of an oiled shallow baking dish and cover with a few thyme sprigs.
  • Toss the carrots ( scrubbed well and dry ) with the olive oil and a pinch of sea salt and place them on top of the oranges and thyme.
  • Roast at 425″ for about 40 minutes, until al dente turning once half way through cooking. If you prefer them softer cook an additional 10 minutes.
  • Remove the carrots from the oven and top with thin small dabs of the cold orange butter. Sprinkle with some fresh herbs and enjoy as a side dish next to steaks, roasts or chicken.
  • If you prefer a deeper caramelization of the carrots, just throw them under the broiler fire for a minute or two.


Calories: 88kcal | Carbohydrates: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 127mg | Fiber: 1g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 37.3mg | Calcium: 32mg | Iron: 0.3mg
Course: Side Dish
Cuisine: Italian
Servings: 4
Calories: 88kcal
Author: Florentina

You’ll Also Love

Roasted Sweet Potatoe Rounds Recipe
Roasted Sweet Potato Rounds
Sweet Potato Rounds Recipe with Goat Cheese, Cranberries & Honey Balsamic Glaze
Sweet Potato Rounds with Goat Cheese Appetizers
Carrot soup
Carrot Soup

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pingback: Caramelized Carrots Green Pea Soup Recipe - Ciao Florentina