These beautiful vegan roasted rainbow carrots are the perfect side dish for any meal, and they work great for Easter and holidays that call for an eye-catching side dish.

Roasted rainbow carrots in a white casserole dish.

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Why make this recipe

These glazed rainbow carrots are sweet, savory, and buttery. They go with just about any meal, and they will get your kids excited about eating carrots!

You can buy ready-to-eat rainbow carrots in packages in the produce section of most major grocery stores (I always find them at Trader Joe’s), so they are ready to just toss in a baking dish and roast.

Ingredients and substitutions

  • Rainbow Carrots – or you can use small regular orange carrots.
  • Light Olive Oil – or other neutral-flavored oil.
  • Salt – for flavor.
  • Vegan Butter – You can use any vegan margerine or my homemade vegan butter, or swap it out for more light olive oil.
  • Agave Nectar, or maple syrup, or brown sugar.
  • Thyme – for flavor. You can use fresh or dried, or swap this with another herb if desired.

Helpful tools

  • A Casserole Dish – or a cookie sheet lined with parchment paper.
Roasted rainbow carrots with an agave glaze.

How to make roasted rainbow carrots

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 425°F (218° C).

Step 2 – Arrange a single layer of rainbow carrots in the bottom of a large casserole dish, then drizzle with 1 TBSP of light olive oil and sprinkle with salt.

Rainbow carrots in a white baking dish before roasting.

Step 3 – Place the carrots in the oven for 15 minutes.

Step 4 – While the carrots are roasting, mix 1 TBSP of melted vegan butter with 1 TBSP of agave nectar or another sweetener. After 15 minutes of roasting, drizzle the butter and agave mixture over the carrots, mix well, then sprinkle with some thyme.

Step 5 – Place the carrots back in the oven for 10 additional minutes.

Pro Tips

  • You need to roast the carrots at 425° F (218° C) so that it is hot enough to form the glaze.
  • I prefer a casserole dish to roast the carrots in since the heavy bottom won’t burn the glaze. If you use a cookie sheet or metal baking dish, be sure to line it with parchment.
  • If you are using larger carrots, roast them for 20 minutes before adding the butter and agave.

Storage and reheating

Refrigerate: Leftover roasted rainbow carrots will keep well in the fridge for up to 5 days in an airtight container.

Reheating: Reheat the roasted carrots in the microwave for about 30 seconds, or reheat in the oven at 350° F for about 8 minutes until warm.

A casserole dish filled with vegan roasted rainbow carrots.

More roasted veggies

Roasted Rainbow Carrots

A closeup of roasted rainbow carrots with agave glaze and thyme.
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5 from 1 rating

Roasted Rainbow Carrots with Agave Glaze

Yield: 4
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Monica Davis
Vegan roasted rainbow carrots in a simple agave butter glaze.
Print Leave a Review Pin Recipe

Ingredients

  • 1 (16 oz) package rainbow carrots, or any small carrots
  • 1 tablespoon light olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegan butter, melted
  • 1 tablespoon agave nectar, or maple syrup
  • 1 dash thyme

Equipment

Instructions
 

  • Preheat the oven to 425°F (218° C).
  • Arrange a single layer of rainbow carrots in the bottom of a large casserole dish, then drizzle with 1 TBSP of light olive oil and sprinkle with salt.
  • Place the carrots in the oven for 15 minutes.
  • While the carrots are roasting, mix 1 TBSP of melted vegan butter with 1 TBSP of agave nectar or other sweetener. After 15 minutes of roasting, drizzle the butter and agave mixture over the carrots, mix well, then sprinkle with some thyme.
  • Place the carrots back in the oven for 10 additional minutes. Serve hot.

Notes

  • You need to roast the carrots at 425° F (218° C) so that it is hot enough to form the glaze.
  • I prefer a casserole dish to roast the carrots in since the heavy bottom won’t burn the glaze. If you use a cookie sheet or metal baking dish, be sure to line it with parchment.
  • If you are using larger carrots, roast them for 20 minutes before adding the butter and agave.
Serving: 1cup, Calories: 90kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 218mg, Potassium: 154mg, Fiber: 2g, Sugar: 7g, Vitamin A: 8971IU, Vitamin C: 3mg, Calcium: 22mg, Iron: 1mg
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