Roasted Tri-Color Carrots
Roasted exotic tri-color carrots
Zach Pagano/TODAY
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The brilliant colors of these sweetly spiced and roasted carrots make this a delicious standout side dish.


    • 2½ pounds multi colored carrots, peeled and quartered lengthwise
    • 2 tablespoons melted butter
    • 1 tablespoon olive oil
    • 1/2 teaspoon light brown sugar
    • 2 pinches ground cardamom
    • 1 pinch ground cloves


Preheat the oven to 425°F.

On a large rimmed baking sheet, toss the carrots with the butter, oil, sugar and spices. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots about 35 minutes, or until tender.