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  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Serves: 4

An easy and colorful vegan recipe that lends itself to creative and flavorful variations.


2 bunches organic rainbow carrots

1 T. olive oil

½ t. coarse kosher salt

¼ t. fresh ground black pepper

To Prepare

Preheat oven to 425°. Peel and clean carrots, trimming all but ½ inch off of the stem. Slice carrots in half lengthwise. Line baking sheet with foil or parchment paper.

Toss carrots in olive oil, salt and pepper. Spread carrots out on a single layer on prepared sheet pan. Roast for 15 minutes, checking every 5 minutes, until carrots are tender and lightly caramelized. Cooking time may vary due to the thickness of the carrots.

Try adding these delicious variations to the basic recipe:

     - Before roasting, toss carrots with a mixture of 1 T. pomegranate molasses, 2 t. brown sugar, 2 T. melted butter and 1 t. fresh grated ginger. When carrots are done roasting, sprinkle with chopped fresh mint and parsley.

      - Before roasting, toss carrots with a mixture of 1 T. maple syrup and 2 t. garam masala spice mixture. When carrots are done roasting, sprinkle with grated orange zest and toasted hazelnuts.

      - Before roasting, toss carrots with 2 T. balsamic vinegar and 1 T. honey. When carrots are done roasting, sprinkle with a chiffonade of fresh basil.

To Serve

Serve roasted carrots warm or room temperature.

Pair with Perrin Cotes du Rhone Reserve.

Eddie's Recipe Tip:

For more flavor, try the variations above. Note that fresh herbs, citrus zest and finishing oils are best added at the end of roasting.