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These colorful roasted rainbow carrots are cut into thin straws, roasted and then drizzled with a creamy toasted sesame aioli. How fun are rainbow carrots!!? In this recipe they are sweet, creamy and crisp and beautiful, plus gluten free with a vegan option. I think they just might become your new favorite way to eat carrots!
Ingredients
- Whole, fresh Rainbow Carrots
- Olive Oil
- Salt and Pepper
- Italian Parsley
- Maldon Sea Salt Flakes
Sesame Aioli Ingredients
- Mayonnaise (avocado mayo if you would like to keep it vegan)
- Coconut Aminos
- Toasted Sesame Oil
- Lemon Juice from 1 lemon
How to Cut the Carrots
If you can cut up veggies, you can make this recipe, because really that is the hardest part! The one thing that makes these carrots special, (besides their colorful beauty!) is the way we cut them.
These rainbow carrots are cut into straws, so they are fairly thin. This way, when they roast, they are tender with nicely crisp edges.
To cut them into straws, simply cut the top, about ยฝ inch from the top of the carrot. Then, cut the carrot in half, the long way. Next, cut each half into thirds the long way so that from one carrot, you get 6 carrot straws.
If you are using smaller, thinner carrots, you may want to just cut them in half and then in half again, so that you get four straws from one carrot. Just go carrot by carrot and see what you think. You will want the straws all generally the same thickness so they cook evenly, but fortunately, this is not an exact science!
How to make the Aioli
This could not be any easier! To make this Toasted Sesame Aioli, simply combine the ingredients in a bowl and whisk them together until it is blended and creamy.
This recipe is already gluten free, dairy free, and sugar free, but if you would like to keep it vegan, we can do that too! To do that, replace the regular mayonnaise, as this recipe calls for, with a vegan mayonnaise, or even a very ripe avocado. That is the only change that you need to make and it will be just as delicious!
How to Put it all Together
Once you have the carrots sliced, line a baking sheet with parchment paper. Place your carrots on the pan and drizzle them with olive oil and toss them so they are all coated. You will need just enough to coat the carrots. This helps them crisp up in the oven.
Sprinkle the carrots with salt and pepper and place them in a 425ยฐF oven for about 40 minutes until the carrots are crisp and browned.
While the carrots are roasting, make the toasted sesame aioli and set it aside. When you are ready to serve, drizzle the carrots with a little bit of the the aioli, then sprinkle them with some chopped Italian parsley to garnish along with a good pinch of Maldon Sea Salt Flakes.
Serve with the extra aioli on the side for guests to add more if they would like. That's it! Enjoy this yummy side dish!
Options
- Vegan option- To make this recipe vegan, simply use a vegan mayonnaise, or substitute the mayonnaise for a very ripe avocado.
- Lighter option- This is already a super healthy recipe, but to lighten it up even more, use an olive oil spray on the carrots instead of a drizzle of olive oil. That will bring the calorie count down even more!
- Air Fryer option- Preheat your air fryer to 400ยฐF. Add oiled carrots to the basket and fry them for 6 minutes. Then, check them and shake the basket and cook for another 6 minutes or until they are cooked and browned to your liking!
- Appetizer option- These make a delicious appetizer too! To do this, simply put the aioli in a ramekin on the side as a dipping sauce.
What to serve with these Roasted Rainbow Carrots
This would be a delicious dish to serve alongside this recipe for a Flank Steak Pinwheel, this Rockfish with Yuzu Butter Sauce, or this Thyme Crusted Pork Chop with Spiced Applesauce.
For other vegan recipes, check out this Ramen Noodle Salad with Sesame Sauce, Vegetable Couscous with Mint Pesto, or these beautiful Thai Fresh Rolls with Peanut Sauce.
I hope you had fun making these yummy Roasted Carrots with Toasted Sesame Aioli! I would love to hear from you in the comments below! Thank you and thank you for visiting Mollie in Montana~*!
๐ Recipe
Roasted Rainbow Carrots with Toasted Sesame Aioli
Ingredients
- 1 Lb Whole Fresh Rainbow Carrots
- 2 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1 Pinch Black Pepper
- 1 teaspoon Chopped Italian Parsley
- 1 Pinch Maldon Sea Salt Flakes
Toasted Sesame Aioli
- ยฝ Cup Mayonnaise (use avocado mayo or 1 ripe avocado to keep it vegan)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Trader Joe's Coconut Aminos (See Notes if using a different brand)
- 1 teaspoon Fresh Lemon Juice
- 1 pinch sugar- your choice which kind!
Instructions
Carrots
- Preheat oven to 425โ
- To cut the carrots into straws, cut off top stem of carrot. Next, cut the carrots in half the long way, then cut the halves in half again, or in thirds for larger carrots so that you have 4-6 carrot straws per carrot.
- Place carrots on baking sheet lined with parchment paper.
- Drizzle the carrots with the olive oil and sprinkle with salt and pepper.
- Place in oven for 30 minutes until carrots are lightly browned and fork tender.
Toasted Sesame Aioli
- Add all ingredients to a bowl and whisk them together until the sauce is smooth and creamy. That's it! Set it aside until you are ready to serve.
- Drizzle aioli over carrots and then sprinkle with Italian Parsley and Flakey Sea Salt.
- Serve and Enjoy!
Notes
Notes:
- To keep this recipe vegan, use a very ripe avocado, or vegan mayo in place of the regular mayo.
- This recipe is created using Trader Joes Coconut Aminos that have a lower sodium level than some others. If you use Bragg's, or other Coconut Aminos that has more than 300mg per tbsp, reduce coconut aminos to 2 teaspoon and add ยฝ teaspoon brown sugar.ย
- This dish makes a delicious appetizer too! To do this, serve the carrot straws next to a ramekin of Toasted Sesame Aioli for dipping!
- Serve left over sauce in a sealed container in the fridge for up to a week. Stir or shake it up before serving.ย
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