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Roasted Rainbow Carrots

  • Cooking time20 min
  • Prep time5 min
  • Portions 4
recipe image Roasted Rainbow Carrots


  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 pounds rainbow carrots with green tops
  • 2 tablespoons Country Crock® Plant Butter with Olive Oil Tub
Energy (kcal)33 kcal
Energy (kJ)139 kJ
Protein (g)0.1 g
Carbohydrate incl. fibre (g)9.0 g
Carbohydrate excl. fibre (g)8.9 g
Sugar (g)8.8 g
Fibre (g)0.1 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)1 mg
Salt (g)0.00 g
Vitamin A (IU)20 IU
Vitamin C (mg)1.5 mg
Calcium (mg)3 mg
Iron (mg)0.12 mg
Potassium (mg)11 mg


  1. Preheat oven to 425° F. Combine honey, lemon juice and thyme; set aside.
  2. Trim off all but 2" of green tops of carrots; rinse and peel or scrub. Arrange carrots an baking sheet, dot with Country Crock Plant Butter.
  3. Roast 5 minutes; stir and continue roasting until carrots are tender and beginning to brown, about 10 minutes. Pour honey mixture over carrots and roast until glaze thickens slightly, about 2 minutes. Garnish with thyme sprigs if desired.
TIP: One package (1 lb.) baby carrots can be substituted for the carrots with green tops.