Honey-Roasted Rainbow Carrots + Why I’m Obsessed with Yotam Ottolenghi

These colorful, flavorful, gluten-free Honey-Roasted Rainbow Carrots turn plain ol’ baby carrots from so-so to sensational. Your kids will eat them happily! 

Honey-Roasted Rainbow Carrots via MealMakeoverMoms.com/kitchen

If your family is bored with raw carrots and dip or steamed carrots with a drizzle of melted butter, shake things up by tossing baby carrots—use the new rainbow variety if you can find them—with honey, extra virgin olive oil, coriander, cumin, and kosher salt and then pop ’em in the oven to roast.

I dished all about this recipe on our Cooking with the Moms radio podcast.

 LISTEN TO COOKING WITH THE MOMS HERE! And don’t forget to SUBSCRIBE to our show on iTunes.

Honey-Roasted Rainbow Carrots via MealMakeoverMoms.com/kitchen

I first started seeing one-pound bags of rainbow carrots at the market this fall and then a few weeks ago, these little beauties appeared: rainbow baby carrots. They’re naturally sweet and impossible to resist. Roasting them brings out even more of their sweetness.

Honey-Roasted Rainbow Carrots from Plenty More

The inspiration for my new carrot creation comes from Plenty More by Yotam Ottolenghi. U.K. chef, Ottolenghi has written this cookbook as well as three others—Ottolenghi, Plenty, and Jerusalem.

He is currently my chef crush, which I admit proudly!

Honey-Roasted Rainbow Carrots via MealMakeoverMoms.com/kitchen

I’m obsessed with Ottolengi for many reasons, but here are my top five:

(1) When it comes to using spices and fresh herbs, he doesn’t hold back, so his recipes are bursting with big flavors. He challenges your tastebuds with every dish.

(2) He loves vegetables (Plenty and Plenty More are vegetarian cookbooks) and has done a marvelous job taking them from an afterthought on the side of the plate to the star of the center.

(3) His recipes work!

(4) Ottolenghi is from Israel though he’s currently U.K. based, so many of his recipes hail from the Middle East. Going out of my culinary comfort zone with each of his recipes has been fun.

(5) The recipes in his cookbooks often call for ingredients I haven’t used before or sometimes even heard of, which motivates me to shop at stores I don’t usually frequent. Let’s just say I’m glad I have a Penzeys spice market near my house.

Honey-Roasted Rainbow Carrots via MealMakeoverMoms.com/kitchen

The combo of flavors in this recipe—honey, evoo, coriander, cumin, thyme—comes together beautifully. I made this recipe for Thanksgiving and even my mom, who typically uses salt and pepper and not much more, loved them.

5.0 from 2 reviews
Honey-Roasted Rainbow Carrots
Colorful rainbow carrots make this veggie side dish impossible to resist, and using baby carrots turns it into a five-minute recipe! If you can't find rainbow carrots at the market, use regular carrots.
Recipe type: Vegetable Side Dish
Serves: 3 to 4
  • One 1-pound bag rainbow baby carrots, (fatter carrots sliced in half lengthwise)
  • 1 tablespoon honey, melted
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt
  • A few pinches of pepper
  • 2 fresh thyme sprigs, optional
  1. Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Place the carrots, honey, olive oil, cumin, coriander, salt, pepper, and the thyme sprigs as desired in a bowl and stir until the carrots are evenly coated.
  3. Transfer to a baking sheet and bake until soft and sweet, 25 to 30 minutes, tossing halfway through.
Each serving has 15% vitamin C and an astounding 430% vitamin A. Your immune system will thank you! * This recipe is gluten free.
Nutrition Information
Serving size: (about ½ cup) Calories: 90 Fat: 3g Saturated fat: 0g Carbohydrates: 17g Sodium: 250mg Fiber: 4g Protein: 1g

Who is your chef crush? What’s your favorite new vegetable creation? Have you seen rainbow baby carrots at your local market?

Happy Cooking!

22 responses to “Honey-Roasted Rainbow Carrots + Why I’m Obsessed with Yotam Ottolenghi”

  1. I’m obsessed with roasted carrots! love the rainbow carrots.. brings beautiful colors to a dish!

  2. brenda frazier says:

    I think using a variety of different color foods is a great way to get kids to eat certain items they enjoy color ..even doing creatful things with food will help .the butter n roasted honey n oliver oil the kids will enjoy

  3. Alanna says:

    How beautiful are these carrots!! Loving all of the flavors. These colors will definitely brighten up any meal.

  4. I love Ottolenghi too! His cookbooks are beautiful!

    • Liz says:

      Ah, a kindred spirit!!! We’re recording a Cooking w/ the Moms radio podcast this week devoted to all things “Ottolenghi.” I’ll give you a heads up when the show goes live 🙂

  5. I want these carrots!
    Color and spice in food is always my #1 priority!

  6. I’ve never tried rainbow carrots but these are BEAUTIFUL! I love roasted veggies and I bet these taste fantastic with all the spices!

  7. These carrots are gorgeous! I love Ottolenghi, too- I’m sharing a recipe from his cookbook for this month’s Recipe Redux!

  8. What a beautiful dish – love the rainbow carrots and the spices – I have an entire drawer filled with spices – always fun to mix things up!

  9. Francesca says:

    Oh- these are so cute and pretty!

  10. I am obsessed with honey roasted carrots- I wish we had coloured ones here in Australia!

  11. diane says:

    I guess Ottolenghi is my chef crush too! I like him for ALL the reasons you list in your post. Great recipe, Liz. I like the rainbow carrots in this recipe and will certainly try to recreate it.

  12. Dana says:

    OMG! I was in London last month and we ate at Ottolenghi’s. And it was so good we went back and ate there again. And we went back and bought some goodies for the plane! I am just about to take these rainbow carrots out of the oven. Can’t wait to eat them.

  13. Dana says:

    Have an amazing time and enjoy the food! Also try Ottolenghi’s in Notting Hill. Yum!

  14. Liz says:

    I’m making these right now along with a roasted turkey. Living in New Mexico, I used my beloved Red Chile Honey.

  15. Liz says:

    It’s from a company called “Chili Crop”. It’s honey and red chile powder mixed. It’s great on pretty much everything. The parent company is Mangum Enterprises out of Jemez, NM.

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