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Whole roasted rainbow carrots in a pile on a white plate with pistachios sprinkled around.
4.5 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.

Course Dinner, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 210 kcal


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

  • ½ cup basil packed (1.5 ounces)
  • 1 Tbsp. pine nuts
  • 3 Tbsp. pistachio nuts
  • 1 Tbsp. nutritional yeast*
  • 1 clove garlic
  • 1 tsp. lemon juice
  • Pinch of salt
  • 3 Tbsp. olive oil

To Serve:

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


Roasted Rainbow Carrots:

  1. Preheat oven to 400 degrees.
  2. Toss peeled carrots in 2 tablespoons olive oil and place on a parchment paper-lined baking sheet in a single layer.
  3. 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.
  4. 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:

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

Recipe Notes

  • 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.
Nutrition Facts
Roasted Rainbow Carrots
Amount Per Serving
Calories 210 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 225mg10%
Potassium 513mg15%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 5g10%
Vitamin A 19475IU390%
Vitamin C 13mg16%
Calcium 67mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.