Rainbow Carrots (With Creamy Herb Sauce)

Ingredients & Substitutions

Here I explain the best ingredients for my roasted rainbow carrots, what each one does, and substitution options. For measurements, see the recipe card.

• Rainbow Carrots – Look for ones that are fairly similar in thickness, so they finish roasting around the same time. If you can’t find a rainbow bunch or just don’t want the earthier bite that some of the colors have, regular orange carrots work just fine in this recipe.
• Olive Oil, Sea Salt & Black Pepper – The basics for roasting. Avocado oil works, too. I intentionally kept the seasoning simple here to taste the actual carrots and sauce the most, but you can add a dash of cumin and smoked paprika if you want more depth.
• Greek Yogurt – The cool, tangy, creamy base for the sauce. I use full-fat Greek yogurt for the richest sauce, but 2% or even plain regular yogurt works, too. See my tips below regarding the thickness, though.
• Fresh Herbs – The combination of fresh dill, parsley, and mint makes these rainbow carrots pop. I don’t recommend dried herbs here — they just don’t hit the same in an herb sauce like this.
• Garlic Powder – For savory flavor. I chose this over minced garlic because it blends smoothly into the yogurt.
• Whole Milk – As needed to thin the yogurt sauce. I use a tablespoon at a time, since different brands of Greek yogurt can vary quite a bit in thickness.

How To Cook Rainbow Carrots

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the carrots. Peel them and place in a large baking dish (this is my favorite, shown below!) or on a sheet pan, lining them all up parallel to each other. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Spread them back into a single layer.
2. Roast until tender. Roast the rainbow carrots until tender. See my roasting time notes below depending on their size!

3. Make the yogurt herb sauce. While the carrots roast, whisk together the Greek yogurt, olive oil, dill, parsley, mint, garlic powder, and salt. Add the milk 1 tablespoon at a time, until the sauce is thin enough to drizzle but still clings to a spoon.
4. Assemble the platter. Spoon or drizzle the sauce over the roasted rainbow carrots, or you can serve them with the sauce on the side if you like. I highly recommend extra fresh herbs to finish!

How Long To Roast Whole Carrots?

The time to roast carrots depends on their thickness at the widest part, before they taper. At 400 degrees F, thin carrots (1/2 inch thick) take 20-25 minutes, medium ones (1/2 to 3/4 inch thick) take 25-35 minutes, and thick ones (3/4 to 1 inch thick) take 35-45 minutes. For huge carrots thicker than 1 inch, I usually halve them lengthwise for more even cooking and that way their timing is similar to medium ones.

Finally, while I tested this rainbow carrots recipe with each size, I generally recommend checking at the lower end of the time range. Ovens can vary, so it’s always best to test early by poking the thickest parts with a fork.

What To Serve With Rainbow Carrots

Since these rainbow carrots look so pretty but are also so easy, I’ve enjoyed them for everything from weeknights to holidays. Try them with:

• Simple proteins – Pair them with my oven roasted chicken or baked salmon for an easy dinner.
• Mediterranean meals – The dill, parsley, and mint make these a natural match for my lamb kofta kebabs, grilled lamb chops, or yogurt marinated chicken. I like serving the yogurt sauce on the side here, so you can spoon some over the proteins, too!
• Holiday mains – I’m excited to serve this colorful platter alongside pineapple glazed ham, Thanksgiving turkey, or beef tenderloin for spring, fall, and winter holidays! The tangy sauce adds a fresh contrast to a richer main dish.