Roasted Rainbow Carrots with Garlic Oil

Roasted Rainbow Carrots with Garlic Oil

If you hadn’t noticed, I have a bit of a thing for rainbow vegetables. From purple sprouts to multi-coloured tomatoes, I can’t help but feel that vegetables look a lot more exciting when they come in a variety of colours. Cue these beautiful rainbow carrots.

From yellow to purple to red, these multi-coloured carrots have various health benefits and also taste a little different to the orange carrots that we’re used to.

It’s said that rainbow carrots are actually how carrots used to be… before Dutch farmers made all carrots orange in honour of William of Orange, who led the struggle for Dutch independence. To me, it sounds like a workable storyline for an episode of Wallace and Gromit, but apparently, it’s true.

Having said that, I wouldn’t have believed that they’re feeding red Skittles to cows in America, so… anything goes! Hmmm, maybe the cows will start turning orange? Anyway…

I have nothing against orange carrots, but having an entire spectrum of carrots does make them look a lot more appealing.

Another thing that makes vegetables more appealing is how they’re cooked. I never boil vegetables. Boiled vegetables are soggy, bland and uninspiring. It doesn’t surprise me that people think they hate vegetables when they’re used to eating them like that.

Roasted vegetables, on the other hand, have flavour, hold their shape and, most importantly… have crispy bits. And, as far as I’m concerned, if there’s garlic involved, you can’t go wrong.

This recipe calls for just 3 ingredients. Because… well, why over-complicate things? And they’re ready in just 30 minutes.


Prep time: 5 minutes
Cook time: 30 minutes
Serves 4


450g of rainbow carrots
3 tbsp garlic-infused oil
Pinch of salt


Preheat the oven to 200C. Arrange the carrots on a baking tray. Drizzle with oil and sprinkle with salt. Roast for 30 minutes or until cooked through.

Serve as part of a roast dinner, alongside hasselback potatoes. Or enjoy on their own, as a snack!


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