Roasted Rainbow Carrots with Balsamic Glaze

Jump to Recipe

Easter is literally right around the corner, and as you’re planning your delicious menus for this spring holiday, here’s an easy and elegant side dish!  I’m featuring some of my favorite items from our Shop in this recipe.  We’re in the midst of a spring sale, if you want to try any out- but if you don’t have any of these, I’ve provided instructions for everyday pantry ingredients as well.

Roasted Rainbow Carrots

I picked up this bag of rainbow carrots from Walmart the other day, with no plan on what to do with them, really.  They just looked too pretty to pass up so I made this easy side dish.

rainbow carrots

I’m keeping these so simple.  I feel like side dishes on holidays should be easy because there’s so much going on.  But these are so elegant looking when they’re done, that no one needs to know how easy they were to make. You’ll just toss them in some extra virgin olive oil, and I’m using one of my very favorites from our line: Blood Orange.  This is made simply from premium olives crushed with fresh Blood Oranges; it has this mild sweetness to it that goes so well with carrots.  If you don’t have this, our garlic or lemon works beautifully here, or simply any regular olive oil.

Roasted Rainbow Carrots

When roasting carrots, I like them to be similar in size, so cut any larger ones in half length-wise.  I especially love those purple ones cut in half because they’re so beautiful inside; they kind of look tie died, don’t they?  Give them a sprinkle of salt and pepper and toss them in the oven for about 30 minutes.

Roasted Rainbow Carrots

While they’re cooking you’ll make your balsamic glaze.  Now, if you have any of our Balsamic Vinegars, you can skip the glaze-making and just pour straight from the bottle.  I particularly like both our Fig and Pomegranate Balsamics here, but any of them would be delicious.

Balsamic Vinegar

Our Balsamics are already in glaze form, and have been sweetened and reduced, but if you don’t have any, I’ve got an easy recipe for you.  You simply simmer balsamic vinegar with some sugar on the stove top.  It only takes a few minutes and you’ll get a thick, syrupy consistency, almost like honey.  It tastes soooo good.

Roasted Rainbow Carrots

Just drizzle that on and then give the dish a big sprinkling of freshly snipped chives (or chipped snives, as my Mom always used to say!)  You can find fresh chives in the produce department of the grocery store with the other fresh herbs.

Roasted Rainbow Carrots

These are sweet and tangy and so beautiful and delicious.  Make them for Easter and then again for an easy weeknight side dish!

Balsamic Glazed Roasted Carrots


Balsamic-Glazed Rainbow Carrots

Sweet roasted carrots drizzled with an amazing balsamic reduction and and sprinkled with fresh chives. Easy, elegant side dish.


  • 12 ounces baby carrots rainbow or regular
  • 2 teaspoons extra virgin olive oil I prefer our Blood Orange Olive Oil
  • 1/4 teaspoon kosher salt
  • a few pinches black pepper
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 1-2 tablespoons chopped chives


  • Preheat oven to 400 degrees.
  • Slice any large carrots in half length-wise so they are mostly even-sized. Toss in olive oil and sprinkle with salt and pepper and spread out in a single layer in a baking sheet or pan.
  • Roast for about 30 minutes, until carrots are tender. While carrots are cooking, place balsamic and sugar in a very small sauce pan and bring to a simmer. Simmer lightly for about 5 minutes until the mixture has reduced by about half and appears thickened and syrupy.
  • Remove carrots from oven and place in serving dish. Drizzle with desired amount of balsamic glaze and sprinkle with chives.


  • *If your balsamic reduction becomes TOO thick, simply add a little warm water and stir until desired consistency is reached.
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

Interested in whole carrots?  Check out this recipe!
And don’t forget to shop our spring sale, going on right now!

spring sale graphic

Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. Made these tonight for Easter dinner. So good and a simple, fun twist on normal carrots. Thank you!

  2. I’ve never seen carrots like that before. Do they taste like regular carrots? This is a fun twist on a side dish that’s usually a little boring. Thanks!

    1. Yep, they taste just the same, just prettier! You can totally make this recipe with normal baby carrots as well 🙂

  3. Hoping I can find those carrots. They are beautiful. And roasted baby carrots are my favorite. Pretty sure I could eat 3 lbs of them just by myself. Ahhhh, the magic of roasting veggies….