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Whole roasted rainbow carrots in a pile on a white plate with pistachios sprinkled around.
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4.50 from 6 votes

Roasted Rainbow Carrots

Roasted rainbow carrots are tossed in a spicy blend, served over goat cheese and topped with a homemade pistachio pesto.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Side Dish
Cuisine: American
Servings: 8


Roasted Rainbow Carrots

  • 2 lbs. rainbow carrots peeled*
  • 2 Tbsp. olive oil
  • 1 tsp cumin
  • 1 tsp. paprika
  • ¼ tsp. cinnamon
  • ¼ tsp. turmeric
  • ½ tsp. coriander
  • tsp. cayenne pepper
  • ½ tsp. salt
  • 1 Tbsp. honey
  • ½ lemon juice

Pistachio Pesto

To Serve:

  • 2 ounces goat cheese optional
  • Pistachios optional
  • Parsley optional


Roasted Rainbow Carrots:

  • Preheat oven to 400 degrees.
  • Toss peeled carrots in 2 tablespoons olive oil and place on a parchment paper-lined baking sheet in a single layer.
  • In a small bowl whisk together cumin, paprika, cinnamon, turmeric, coriander, cayenne pepper, and ½ teaspoon salt. Sprinkle seasonings over carrots and toss to combine.
  • Cover carrots with aluminum foil and bake in oven for 10 minutes. Remove foil and continue roasting carrots for 25-35 minutes or until fork tender. When carrots are done roasting, drizzle 1 tablespoon honey and squeeze the juice of ½ lemon over them.

Pistachio pesto:

  • Add basil, nuts, yeast, garlic, lemon juice, and salt to the bowl of a food processor or high-speed blender.
  • Pulse 5-10 times. Turn processor on and drizzle in olive oil until pesto is to your desired consistency.
  • Spread goat cheese on a serving tray, place carrots, drizzle pesto, and top with additional pistachios and chopped parsley. Serve immediately and enjoy!


  • This recipe is for whole carrots. If you have baby rainbow carrots reduce your bake time to 20-25 minutes.
  • If you are not vegan or dairy-free, you can use Parmesan cheese instead of the nutritional yeast.


Calories: 210kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 225mg | Potassium: 513mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19475IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 1.5mg