Rainbow Carrots

There’s something beautiful about seeing so many colors on a plate. Show off to everyone how fun and flavorful veggies can really be, and pull out this showstopper for the perfect autumn feast.



Hands-on time:

5 minutes

Start-to-eat time:

50 minutes


  • 2 pounds tri-colored carrots, peeled and trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary, finely chopped
  • 1 teaspoon thyme
  • 1 clove garlic, finely chopped
  • ¾ teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter, melted (optional)
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon juice

Kids kitchen skills:

  • knife skills
  • use of herbs
  • oven safety


  • peeler
  • measuring spoons
  • foil
  • baking sheet


Grown-up steps
  1. Preheat the oven to 425 degrees. Place carrots on a baking sheet lined with foil, then add olive oil, rosemary, thyme, garlic, salt, and pepper. Toss to coat.
  2. Arrange carrots in a single layer with space in between. Roast for 35 minutes, or until they are lightly caramelized and can be easily pierced with a fork. Stir carrots halfway through roasting.
  3. Remove from oven and add melted butter, parsley, lemon juice, and lemon zest. Combine and let cool before serving.

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