Try this simple and colorful side dish and your tastebuds will be smiling. Multicolored carrots are like veggie candy to me! I’m obsessed with these vibrant colors! And I absolutely love the taste of sweet roasted carrots that have had the chance to caramelize in the oven. These carrots would be just lovely with simple olive oil, salt and pepper, but I wanted to amp up the flavor even more and give them a bigger dose of pizzazz! I grabbed the ginger! I used my microplane to get the most intense flavor of the root here. I tossed the carrots in a bag with the grated ginger, olive oil, salt and pepper. Then it was all Flip! Fling! Shake! I wanted to make sure these pretties were well coated in all that seasoned oil.
I then placed them in one layer in my favorite cast iron skillet. I could roast these on a cookie sheet, but there is nothing quite as special as the heat of cast iron cookware.
After these roasted for about 40 minutes, I removed them from the oven and tossed fresh chopped cilantro on them. I do not like when my carrots are mushy…I prefer that they still have a little resistance to their bite, but if you are all about a softer carrot, keep roasting for a few more minutes. The caramelized edges from the heat of the cast iron skillet are the best part!I can’t even wait to get these to the table without stealing a bite! These beauties can be served as an elegant side dish at a dinner party or as an easy weeknight compliment to your main dish. I dare you not to love them!
- 2 pounds rainbow carrots, peeled with ends trimmed
- 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fresh ginger, finely grated
- handful chopped fresh cilantro
- Preheat oven to 425 degrees.
- Place carrots, oil, salt, pepper and ginger in a large zip lock bag. Toss to evenly coat.
- Pour carrots in a cast iron skillet.
- Roast for 35-40 minutes or until caramelized and tender, tossing once halfway through.
- Top with fresh chopped cilantro and serve.
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