These roasted rainbow carrots and radishes are such a delicious and beautiful side dish. The carrots and radishes are glazed with pomegranate molasses then roasted until they're so sweet and tender. As if that wasn't enough, they're topped with a zesty tahini sauce, fresh mint, and crunchy pistachios for the ultimate flavors and textures. It looks fancy but it's super easy and quick to prepare - my favorite kind of recipe!
The weather is starting to warm up and my cravings for bright, colorful, and refreshing recipes are picking up! Spring and summer offer us such beautiful vegetables and herbs, so why not take advantage of them??
This recipe is a great side for proteins such as my slow roasted salmon or my super easy one pan baked chicken and potatoes. If you're like me and think the more side dishes the merrier, then you'll also love my dandelion greens with caramelized onions.
- Carrots: I like to use rainbow carrots for their beautiful colors but you can use regular carrots if you prefer.
- Radishes: Roasting the radishes transforms their flavor and they become deliciously sweet and mild.
- Pomegranate molasses: The sweet, tangy flavor and syrupy consistency makes the perfect glaze for roasting these veggies.
- Olive oil: It adds flavor and moisture while roasting.
- Tarator: A Lebanese tahini sauce made with garlic and lemon that pairs beautifully with roasted vegetables.
- Fresh mint: It adds freshness and beautiful flavor and color.
- Pistachios: They add a nice crunch and nutty flavor to the dish.
First, prepare the carrots by trimming off the green tops if they're still attached, then wash and dry the carrots. Peeling them is optional.
Depending on the size, you'll want to cut the carrots in half or quarters lengthwise. I prefer cutting them in half so that one side is completely flat against the baking sheet and can get nicely browned for flavor.
Trim the ends of the radishes and cut them in half as well.
Toss the rainbow carrots and radishes with olive oil, pomegranate molasses, salt, and pepper. Spread them out on a parchment lined baking sheet, and place them cut side down. Do not overcrowd the pan.
Place them in a preheated oven at 425°F for about 20 minutes or until they are fork tender.
While they are roasting in the oven, prepare the tarator (tahini sauce). I recommend making the full batch in the linked recipe because this sauce is so delicious and goes great with meats, veggies, and even as a salad dressing.
Transfer the roasted rainbow carrots and radishes to a serving plate and drizzle with the tahini sauce, then top it with the chopped mint and chopped pistachios. Optionally, you can add an extra drizzle of pomegranate molasses if you wish.
You will find these roasted carrots and radishes absolutely addictive. The carrots especially remind me of sweet potato fries - they are truly irresistible, especially with all the delicious toppings!
Substitutions and Variations
This recipe is naturally vegan, dairy-free, and gluten-free. It is the perfect healthy and satisfying side dish.
- Pomegranate molasses - You can find this at any Middle Eastern store or in the specialty aisles of some grocery stores. You can also order it online. However if you can't find it, you can substitute it with half the amount of balsamic vinegar or balsamic glaze.
- Vegetables - You can use any root vegetable you like and adjust cooking time accordingly until fork tender. Just make sure to mix vegetables that require the same cooking time.
- Herbs - Feel free to use any fresh herbs you enjoy, as long as they are tender herbs such as parsley, dill, etc.
- Sauce - If you're not a fan of tahini, you can make some toum (garlic sauce) or any other sauce you prefer, or simply omit it.
Tips on Making the Best Roasted Rainbow Carrots and Radishes
- Use the freshest produce possible. This is a great time to venture out to your local farmers market for fresh carrots and radishes. They will taste so much better! Older carrots are drier and take longer to cook, and sometimes will never get as tender as young, fresh carrots.
- Cut the carrots into uniform sizes. If you have different sizes of carrots, don't cut them all the same way. Large carrots will need to be quartered lengthwise, medium carrots halved lengthwise, and small carrots can be left whole. Smaller radishes can be left whole as well.
Frequently Asked Questions
Absolutely. Place the carrots and radishes in an air fryer set at 400°F for about 15 to 20 minutes, shaking them halfway through.
You don't have to. Some people like to parboil carrots before roasting them, but I love the concentrated, sweet flavor of fully roasted carrots.
If you roasted your carrots for the full amount of time or even longer and they are still tough, this could be due to the quality of the carrots. Older carrots are much drier, and roasting them dries them out even more, resulting in a tough or chewy roasted carrot. To avoid that, use fresh carrots instead of an old bag that's been sitting in your fridge for who knows how long (been there).
Leftover roasted carrots and radishes should be stored in an airtight container in the fridge for up to 5 days.
See My Latest Recipes for More Delicious Ideas
- Lebanese Red Lentil Soup (Instant Pot & Stovetop)
- Two-Ingredient Pita Bread
- One-Minute Homemade Mayonnaise (Immersion Blender)
- Cucumber Mint Yogurt Salad (Cacik)
- Smoked Tomato Confit
If you’ve tried making this Roasted Rainbow Carrots and Radishes or any other recipe on Forks & Foliage, then please don't forget to rate the recipe and leave a comment below! I would be so happy to hear how it turned out for you. And if you took any photos or videos, please share them with me on Instagram @forksandfoliage so I can see the deliciousness you made!
Roasted Rainbow Carrots and Radishes
- 1 pound rainbow carrots, trimmed and halved lengthwise
- 8 ounces radishes, halved
- 1 tablespoon olive oil
- 2 tablespoons pomegranate molasses
- ¼ teaspoon kosher salt
- Fresh cracked black pepper
- ¼ cup tarator (tahini sauce)
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons roasted pistachios, roughly chopped
- Preheat the oven to 425°F. Toss the halved carrots and radishes with olive oil, pomegranate molasses, salt, and black pepper. Spread them out on a parchment lined baking sheet, cut side down, and roast for about 20 minutes, or until they are fork tender.
- While they are in the oven, prepare the tarator (tahini sauce) and chop the fresh mint and pistachios.
- Transfer the roasted carrots and radishes to a serving platter, drizzle with tahini sauce, and top with the fresh mint and pistachios. Serve warm.
Nutrition information provided is an estimate and may vary.