These Roasted Rainbow Carrots are a vibrant, flavorful, and healthy side dish that will brighten up any table. With warm spices and a creamy, zesty tahini-ginger sauce, they strike the perfect balance between savory and fresh. Naturally vegan, paleo, and Whole30® friendly, they make a great option for brunch, holiday feasts, or weeknight dinners.

Roasted Rainbow Carrots

Why You’ll Love This Recipe

A colorful, eye-catching side dish that elevates any meal.
Naturally gluten-free, dairy-free, vegan, and Whole30® compliant.
Simple ingredients with bold flavors.
Easy to prepare in under an hour.
Versatile—pairs beautifully with both casual and elegant meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Carrots

2 small bunches rainbow carrots, scrubbed and washed (optional: peel a single layer)
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Kosher salt, to taste

Tahini Sauce

3 tablespoons tahini
2.5 tablespoons coconut aminos
3/4 teaspoon ground ginger
1 tablespoon freshly squeezed lemon juice
1–2 tablespoons non-dairy milk of choice (coconut milk recommended)

Directions

Preheat oven to 400ºF.
Spread the carrots evenly on a large baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, chili powder, cumin, and kosher salt, tossing again to distribute evenly.
Roast the carrots for 15–20 minutes or until the edges are golden and the tops are tender when pierced with a fork.
While carrots roast, prepare the tahini sauce: In a small bowl, whisk together tahini, coconut aminos, ground ginger, and lemon juice. Add non-dairy milk 1 tablespoon at a time until desired consistency is reached.
Serve the carrots whole or sliced, drizzled with tahini sauce or with sauce on the side for dipping.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories: 110 kcal per serving (approx.)

Variations

Add a pinch of smoked paprika for a deeper, smoky flavor.
Swap the tahini sauce for a simple balsamic glaze if you prefer.
Garnish with fresh herbs like parsley, cilantro, or dill before serving.
Roast with other root vegetables such as parsnips or beets for variety.
Add toasted sesame seeds or pumpkin seeds for extra crunch.

Storage/Reheating

Store roasted carrots in an airtight container in the refrigerator for up to 4 days.
Store tahini sauce separately in a sealed container for up to 1 week.
Reheat carrots in a 350ºF oven for 10–15 minutes to keep them crisp.
Avoid microwaving with sauce already on, as it may separate—add sauce after reheating.

FAQs

Do I need to peel rainbow carrots?

No, peeling is optional. A gentle scrub is usually enough, but peeling can make for a cleaner presentation.

Can I make this recipe ahead of time?

Yes, you can roast the carrots in advance and reheat before serving. Make the tahini sauce fresh for best flavor.

Can I substitute coconut aminos in the tahini sauce?

Yes, you can use tamari or soy sauce if you’re not following Whole30® or paleo.

What type of non-dairy milk works best?

Coconut milk adds creaminess, but almond, oat, or cashew milk will also work.

Can I use regular carrots instead of rainbow carrots?

Absolutely. Any carrots will work; rainbow varieties just add more color to the dish.

How do I know when the carrots are done roasting?

They should be fork-tender with slightly caramelized edges.

Is this dish good for meal prep?

Yes, roasted carrots keep well and can be reheated easily for quick sides throughout the week.

Can I roast the carrots at a lower temperature?

Yes, but they will take longer and won’t caramelize as much. 400ºF is ideal for crisp edges.

Can I serve the sauce warm?

Yes, you can gently warm the tahini sauce on the stovetop before serving if you prefer.

What main dishes pair well with roasted rainbow carrots?

They go beautifully with roasted chicken, grilled fish, or plant-based mains like lentil loaf or stuffed squash.

Conclusion

Roasted Rainbow Carrots are a simple yet impressive side dish that combines rich roasted flavor with a bright and tangy tahini-ginger sauce. Whether you’re serving them at a holiday table or enjoying them as part of a weeknight meal, they add color, nutrition, and delicious flavor to any spread.

Emma

Roasted Rainbow Carrots

Why You’ll Love This Recipe