These rainbow-roasted carrots with cilantro pepita dressing are perfect for Thanksgiving or any other friends or family gathering. The color is so beautiful and eye-catching, and the contrast with the cilantro pepita dressing takes it to another level in color and flavor.
What are rainbow carrots?
We are used to regular orange carrots, but the reality is that there are other colored carrots out there. There are purple, yellow, white, and even red carrots. All of them with great flavor and health benefits.
I bought these in my local supermarket, they are pretty easy to find and if you can’t find them use regular carrots.
About this rainbow carrot recipe
- This is a budget-friendly recipe
- It can be made ahead of time
- You could serve them just roasted or with the delicious pepita cilantro dressing.
- Roasting vegetables is so easy and always tastes delicious. Try roasted carrots, roasted potatoes, and roasted Brussels sprouts.
ingredients
Because of the sweetness of the carrots, you only need the carrots, olive oil, salt, and freshly ground pepper.
How to make roasted rainbow carrots
Wash and peel the carrots, drizzle with olive oil, and season with salt and pepper. Place on a baking sheet and bake for 15 minutes at a 450º F oven until tender when pierced with a fork.
Meanwhile, make the cilantro pepita dressing.
Ingredients cilantro pepita dressing
- Cilantro, I use leaves and stems
- Serrano or jalapeño chile
- Pumpkin seeds, pepitas in Spanish
- Juice of a lime or lemon
- Olive oil
How to make the dressing
Blend everything with a good pinch of salt. The dressing should be creamy but with a loose texture. It should fall graciously over the rainbow roasted carrots.
How to serve
I love to serve the roasted carrots on an extended platter drizzled with the cilantro pepita dressing and sprinkle crushed pepitas (pumpkin seeds) on top.
You could also serve it over a bed of quinoa or rice and finish with pomegranate seeds.
Serve over homemade bread, and spread with homemade vegan herbed cream cheese.
How to store the roasted carrots
Store in an airtight container in the fridge; they will last up to three days. Reheat in the microwave as needed. Adjust the seasoning if needed.
If you have dressing left, use it over any other roasted vegetable or drizzle over rice or quinoa.
Other carrot recipes that you may like.
I love Thanksgiving! It has become my favorite Holiday of the entire year, even though I did not grow up celebrating it. It is a Holiday that my family and I have embraced since we moved from Mexico to the States.
Roasted rainbow carrots with cilantro pumpkin dressing
Ingredients
- 2 pounds rainbow carrots peeled
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Cilantro pepita dressing
- 1 cup cilantro
- 1 serrano pepper
- 1/4 cup pepitas
- 1 teaspoon salt
- 1 tablespoon lemon juice
- ½ cup olive oil
Instructions
- Preheat the oven to 400ºF.
- Place the carrots in a single layer on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Put in the oven for 20 to 25 minutes.
Cilantro pepita dressing
- Add the ingredients to a food processor or blender. Blend until creamy, taste and adjust the flavor if necessary.
Serving
- Place the roasted rainbow carrots on a platter and finish by drizzling the pepita cilantro dressing.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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I do really love rainbow carrots and this ones look spectacular!
So colorful and healthy. Thanks for the recipe!!
Love them, the colors, the combination, everything!
These look so beautiful Ale! I think I’ll be making them all winter long!