On January 1st, via my instagram stories and this post on my instafeed, you gave me all the blog post suggestions!! I can’t thank you enough. Well, one of those suggestions was to post the recipe for the roasted rainbow carrots that I kept talking about over Thanksgiving. I made them for Friendsgiving hosted by one of my college friends and I also made them for my family Thanksgiving! They are UNREAL. And also, the most perfect for a freezing rigid day with a “feel-like” temp of -10. YES, it feels like negative ten degrees outside today, you guys! {Not to veer away from the subject at hand but why do we live here?}

Anyways! Back to the point of this post – carrots – these babies are not only gorgeous but they are so easy and quick to whip up! Plus, nutritious and delicious as the title of this post points out! They’re truly the most perfect dinner side for any special occasion and/or normal family dinner alike. I guarantee that everyone will love them, no matter if you’re serving kids, teenagers, adults, or the elderly. They are a complete crowd pleaser every single time!

So, without further ado… here’s the recipe breakdown for ya. You’re probably going to want to PIN this one! #justsayin’

GORGEOUS, NUTRITIOUS, AND DELICIOUS RAINBOW ROASTED CARROTS! :: I Adore What I Love Blog :: www.iadorewhatilove.com #iadorewhatilove


Dana Ivy
These carrots are easy to whip up and sinful-tasting, sans the sin!
Cook Time 22 minutes
Course Side Dish
Cuisine American


  • 2 lbs carrots I use the Trader Joes Les Petites Carrots of Many Colors – each bag is 1 lb
  • 4 tbsp olive oil I use truffle olive oil but it's not necessary
  • 2 tbsp melted truffle butter You could also use regular butter too!
  • 1 tbsp chopped fresh rosemary OPTIONAL but adds even more layers of delicious flavor
  • salt and pepper, to taste


  • Preheat oven to 400 degrees F
  • In a bowl, mix 4 tbsp olive oil (I used truffle olive oil but that really isn’t necessary) with 2 tbsp melted truffle butter (you can get at sunset, jewel or Trader Joe’s has one too), a generous sprinkle of salt and a little sprinkle of pepper {you can always add more later, so go light}
  • If you want to add 1 tbsp chopped fresh rosemary, do that now! It's optional but delicious.
  • Put the carrots in a big bowl, pour in the liquid mixture and combine well so carrots are fully drenched.
  • Lay carrots flat on a baking pan, roast for 22 min, flipping them halfway through.
  • All done! Serve immediately or save for later and heat them back up. So easy and delish, enjoy!!!


When putting the carrots on your baking pan, I always use this non-stick tin foil underneath to make clean-up quick and painless. 
Keyword carrots

Who’s going to make these? If you haven’t already, PIN this post!! Feel free to also email it to yourself or to your friends and fam! Be sure to use the pink buttons directly below this post to do that!

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