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GORGEOUS, NUTRITIOUS, AND DELICIOUS RAINBOW ROASTED CARROTS! :: I Adore What I Love Blog :: www.iadorewhatilove.com #iadorewhatilove


Dana Ivy
These carrots are easy to whip up and sinful-tasting, sans the sin!
Cook Time 22 mins
Course Side Dish
Cuisine American


  • 2 lbs carrots I use the Trader Joes Les Petites Carrots of Many Colors - each bag is 1 lb
  • 4 tbsp olive oil I use truffle olive oil but it's not necessary
  • 2 tbsp melted truffle butter You could also use regular butter too!
  • 1 tbsp chopped fresh rosemary OPTIONAL but adds even more layers of delicious flavor
  • salt and pepper, to taste


  • Preheat oven to 400 degrees F
  • In a bowl, mix 4 tbsp olive oil (I used truffle olive oil but that really isn’t necessary) with 2 tbsp melted truffle butter (you can get at sunset, jewel or Trader Joe’s has one too), a generous sprinkle of salt and a little sprinkle of pepper {you can always add more later, so go light}
  • If you want to add 1 tbsp chopped fresh rosemary, do that now! It's optional but delicious.
  • Put the carrots in a big bowl, pour in the liquid mixture and combine well so carrots are fully drenched.
  • Lay carrots flat on a baking pan, roast for 22 min, flipping them halfway through.
  • All done! Serve immediately or save for later and heat them back up. So easy and delish, enjoy!!!


When putting the carrots on your baking pan, I always use this non-stick tin foil underneath to make clean-up quick and painless. 
Keyword carrots