I’ve adapted this recipe from one that was included in a cookbook that I got as a wedding shower gift. Yes it’s that old, 32 years to be exact! The book, Wilson Farms Cookbook has a copyright that dates back to 1985 and is full of delicious wholesome recipes that I have enjoyed making over the years. Wilson Farms is a beautiful farm stand located in Lexington, Massachusetts. I grew up in a city named Waltham which is right next door to Lexington and visited Wilson Farms often. Receiving this cookbook when I was about to launch into my new role as “homemaker’ was most certainly a special gift. Over the years I’ve adapted the original recipe and today I’m sharing Easy Cinnamon Roasted Heirloom Carrots.
These cinnamon roasted heirloom carrots could not be easier and could not be more loved by my family. These roasted carrots are a great recipe for Easter, Thanksgiving and family Sunday dinners. In fact the recipe is so easy it can even be a delicious side dish for a simple weeknight dinner.
Let’s start with full disclosure…when I make these 9 out of 10 times I am emptying a bag of baby carrots in a roasted dish, adding the additional ingredients and calling it a day. However, this week when shopping the produce aisle for this recipe I could not resist these beautiful heirloom carrots (also called rainbow carrots). The beautiful colors drew me in – not to mention the bright fresh green tops. What can I say, I’m a sucker for a beautiful, colorful fresh photo-op!
What you will Love about this Recipe
The Natural Sweetness:
Most sweet carrot recipes include ingredients such as sugar, brown sugar, maple syrup, honey, orange juice and other types of sweet glaze. However when you roast carrots, whether they are regular carrots, baby carrots or multicolored carrots they have a natural sweetness. This recipe does not add extra sugary ingredients and lets the natural sugars of the carrots be the sweet taste of this simple side dish.
Using baby carrots are by far the easiest way to make this recipe. When using large carrots I do recommend peeling them and then cutting the carrots. Regardless with just a few simple ingredients these sweet carrots are an easy recipe for a quick side dish for any special occasion.
As mentioned above I have been making these Cinnamon Roasted Heirloom Carrots for years. In fact I don’t believe I’ve ever made carrots any other way! The crew (my kids) look forward to them when they come to visit and are now making their own.
Ingredients for Easy Cinnamon Roasted Heirloom Carrots
Carrots – I used heirloom carrots simply because I could not resist their beautiful colors. You may use any type of carrot you want (baby carrots, baby rainbow carrots or traditional large carrots) I would recommend peeling and cutting larger carrots into carrot sticks for even cooking.
Butter – You can use salted or unsalted butter.
Cinnamon – Ground cinnamon mixed with butter is what creates the savory flavor for these carrots. Mixed with the carrots natural sweetness the cinnamon and butter offer a buttery glaze that is delicious!
Salt and Pepper – Any type of salt will do! I tend to use sea salt and ground pepper.
How to Make Easy Cinnamon Roasted Heirloom Carrots
- Prep – Wash, peel and cut into even sized carrot sticks. If the carrots are thin you will just need to cut them into small stick-like sections. You can skip this step if using baby carrots – they are already the right size and shape! Then in an even layer place the carrots in a roasting pan.
- Season – Season the carrots with salt, pepper and cinnamon. Add pats of butter!
- Bake – Cover tightly with aluminum foil and bake!
- Garnish and serve – I garnished with a pinch of parsley and serve on a pretty serving platter.
Tools for making Easy Cinnamon Roasted Heirloom Carrots
Frequently Asked Questions
You can use any variety of carrots for this recipe. Purple carrots and yellow carrots along with other heirloom varieties provide a beautiful presentation. Tradition large orange carrots will be most cost effective and baby rainbow carrots or regular baby carrots will be the quickest bet since they are already the perfect size and do not need peeling.
Other root vegetables such as red potatoes and sweet potatoes would make a nice roasted vegetable medley as well as vegetables such as brussels sprouts and butternut squash. Keep in mind if roasting together cook time may vary.
This popular side dish would be a delicious addition to roast chicken, meatloaf, pot roast or roast beef.
You could substitute the butter with olive oil, coconut oil, margarine or vegan butter. However it is the mixture of the butter and cinnamon that make these so delicious.
Yes! This recipe bakes at 350°F however you may also bake carrots at 400°F for 40 to 45 minutes.
Store leftovers in an airtight container in the refrigerator for 3-5 days. You can reheat them in the microwave or oven.
Yes! The greens are just as edible as the carrots! The greens have a rather bitter flavor and can be sautéed or used to make pesto or chimichurri sauce.
I wondered the same but did not notice a big difference. If anything the deep purple ones were a tad bit more “earthy” tasting. Paired with the cinnamon butter you really could not tell a difference.
Easy Cinnamon Roasted Heirloom Carrots
- 2 lbs raw carrots ( either baby carrots or large carrots peeled and cut into sticks )
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp ground cinnamon
- 4 tbsp butter ( salted or unsalted )
- Preheat oven to 350°F
- Wash and peel carrots and slice into 2 1/2" pieces.
- In a single layer, place carrots in a shallow 2 quart baking dish or a sheet pan.
- Sprinkle with salt and pepper.
- Then add cinnamon and toss.
- Dot with butter.
- Cover tightly with aluminum foil and bake at 350°F for 45-50 minutes or until done. Stir once halfway through baking period.
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Thank you for visiting the blog today for this Easy Cinnamon Roasted Heirloom Carrots recipe. Keep this simple recipe in mind for your next holiday meal. This rainbow carrots recipe is sure to be a crowd pleaser and one of your families new favorites! For another delicious vegetable side dish please visit my Zucchini and Yellow Squash Casserole!