Welcome to the simplest roasted carrots recipe ever! Okay, well – roasted carrots are pretty simple in and of themselves, sure. But this one is simple AND super pretty – delicious and impressive.

I mean, just look at those colors!

Roasted Rainbow Carrots with Mint Gremolata - Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest. #roastedcarrots #eastersidedish

Rainbow carrots are so wonderful. Vibrant shades of yellow, orange, purple … perfection. When topped with bright green herbs, it just amps up the prettiness – and, bonus, the flavor too.

In this case, we’ve got a generous sprinkle of gremolata. What’s gremolata, you ask? Well, I’m here to tell you!

It’s sort of a cross between a simple chopped herb garnish and, I guess, pesto. It’s … garnish 2.0. Basically, you chop up fresh parsley, incorporating grated fresh garlic and some lemon zest while you chop. The result is a vibrant, fresh, robust flavor bomb that pairs perfectly with roasted carrots. Especially when you add a bit of fresh mint to the mix, because, you know. Spring.

Roasted Rainbow Carrots with Mint Gremolata - Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest. #roastedcarrots #eastersidedish

Wanna know how easy Roasted Rainbow Carrots with Mint Gremolata are to make? Here you go. First, you grab your rainbow carrots.

Roasted Rainbow Carrots with Mint Gremolata - Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest. #roastedcarrots #eastersidedish

Then you peel them and cut them into slightly smaller pieces.

Then toss them with olive oil, salt, and pepper, and spread on a cookie sheet. Throw them (okay, gently place them) into the oven to roast and turn your attention to the gremolata.

Chop, chop … done.

Roasted Rainbow Carrots with Mint Gremolata - Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest. #roastedcarrots #eastersidedish

Now pull the carrots out, arrange them on a platter, sprinkle with the gremolata, and serve.

Can you hear the oohs and aahs now? I know, right?!

Roasted Rainbow Carrots with Mint Gremolata - Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest. #roastedcarrots #eastersidedish

Roasted Rainbow Carrots with Mint Gremolata - Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest. #roastedcarrots #eastersidedish

Color everyone super impressed. And you didn’t even have to break a sweat.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Roasted Rainbow Carrots with Mint Gremolata

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Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.

Ingredients

  • 1 pound rainbow carrots (peeled and cut into long, even pieces)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Mint Gremolata

  • 1/4 cup lightly packed fresh parsley leaves
  • 1 tablespoon lightly packed fresh mint leaves
  • 1 tablespoon freshly grated lemon zest
  • 1 medium clove garlic (grated*)

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
  • While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
  • When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.

Nutrition Facts

Serving: 1/4 of recipe, Calories: 113kcal, Carbohydrates: 15g, Fat: 6g, Sodium: 230mg, Fiber: 3g, Sugar: 8g
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