Rainbow Carrots with Oregano Recipe

This post may include affiliate links. If you make a purchase, I'll earn a small fee at no extra expense to you.

Have you ever seen a more beautiful, natural food than rainbow carrots?

By Amy Godiwalla of What a Good Eater!

A carrot is one of the most delightful, hearty vegetables to harvest, and thanks to this brightly colored carrot collection, you’ll reap the nutritional benefits of ‘eating the rainbow’ as many nutritionists advise! Rainbow carrots offer everything from vitamin A to anti-inflammatory properties, and oregano is believed to be antibacterial, antiviral, and anti-fungal.

This simple recipe for rainbow carrots, requires only five ingredients and yet is elegant enough for a dinner party.

If you have the honor of hosting the next holiday party or dinner party, try serving these carrots as a gorgeous side dish. Once plated, they steal the show and wow guests! This is one of the simplest recipes, requiring only five ingredients. The spices are minimal and harmonize with the carrots, allowing you to enjoy the vegetable in its purest form. That’s what makes this recipe so spectacular!

Rainbow Carrots with Oregano Recipe

Yield: 20 carrots, approximately 7-10 servings
Prep time: 15 minutes
Cook time: 15 minutes


• 20 rainbow carrots
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon Kosher salt
• 1/8 teaspoon freshly ground pepper
• ¼ teaspoon dried oregano*


1. Preheat the oven to 450º F. Peel the carrots, cut off the ends, and trim the stems, leaving about 2 inches of greenery. Rinse the carrots and pat them dry.
2. Place the carrots on a baking sheet lined with foil. Drizzle with olive oil, salt, pepper, and oregano. Toss to coat well.
3. Roast the carrots for 15-17 minutes or until tender with the prick of a fork. Serve!

*Tip: To preserve fresh oregano, fill a single well (or more if needed) of an ice cube tray about half full with freshly chopped oregano, then top off with water and freeze. Once solid, pop out the cubes, place in an airtight freezer bag, and freeze! To use, simply use frozen oregano (thawed) instead of dried.

About Amy

amy-bio-photo-compressed-fileAmy Godiwalla is co-author of the What a Good Eater! cookbook and writes for the What a Good Eater! food blog, is a contributing writer for Attainable Sustainable, and her work has appeared elsewhere online. If you have little ones at home, be sure to check out the What a Good Eater! cookbook on Amazon. What a Good Eater! is a baby and toddler cookbook filled with wholesome, family friendly recipes designed to promote a well-rounded eater right from the get-go. Amy and her husband, Shaun, live in Denver, Colorado, with their two little boys. When Amy is not feeding little mouths or inventing recipes, she enjoys hiking, yoga, snowboarding, cooking, traveling to the mountains, sipping hot chocolate at ski resorts, and wine tasting.

Leave a comment

Your email address will not be published. Required fields are marked *