About this recipe
Rainbow-roasted carrots with cilantro pepita dressing are a great choice for Thanksgiving or any other gathering with friends or family. The dish’s vibrant colors are eye-catching, and the cilantro pepita dressing provides a beautiful contrast in both color and flavor, elevating the dish to the next level.
What are rainbow carrots?
We are accustomed to eating orange carrots, but there are carrots of different colors, such as purple, yellow, white, and even red. All these types of carrots have excellent flavor and offer various health benefits.
I purchased these carrots at my local supermarket. If they are unavailable, regular carrots will suffice.
Why will you love it
- This is a budget-friendly recipe.
- It can be made ahead of time.
- You could serve the rainbow carrots on their own or with the delicious pepita cilantro dressing.
- Roasting vegetables is easy and always tastes delicious. Try roasted carrots, potatoes, and Brussels sprouts.
ingredients for roasting carrots
Because carrots are sweet, you only need carrots, olive oil, salt, and freshly ground pepper. I like to use Kosher salt when I cook.
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 Spicy cilantro pepita dressing
- Cilantro: I use leaves and stems, and the stems are full of flavor.
- Serrano or jalapeño chile. Choose your chiles based on the desired spice level: serrano and jalapeños for mild, hotter peppers for more heat.
- Pumpkin seeds, pepitas in Spanish
- Juice of a lime or lemon
- Olive oil
How to make the dressing
To create the perfect dressing, start by blending all the ingredients together with a good pinch of salt. Continue to blend until the mixture reaches a smooth and creamy texture that is neither too thick nor too runny. The ideal consistency should be loose enough to fall over the rainbow-roasted carrots without weighing them down or becoming too watery. Be sure to adjust the seasoning as needed to achieve the perfect balance of flavors.
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.
Notes
How to serve the roasted carrots?
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 them over a bed of quinoa or rice and finish with pomegranate seeds. Serve over homemade bread 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.Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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