There's something magical about roasting rainbow carrots — the heat coaxes out their natural sugars, the honey adds a golden glaze, and the thyme brings a fragrant earthiness that makes this dish taste far more complex than it is. This recipe is simple enough for a midweek supper but elegant enough to grace a dinner table.

Ingredients

• 500g Rainbow Carrots (or Rainbow Bunched Carrots), scrubbed and halved lengthways
• 2 tbsp organic honey
• 2 tbsp olive oil
• 4–5 sprigs of fresh thyme
• Sea salt and black pepper
• Optional: a squeeze of lemon juice to finish

Method

1. Preheat your oven to 200°C (180°C fan) / Gas Mark 6.
2. Scrub your rainbow carrots and halve them lengthways — no need to peel organic carrots, the skin is full of nutrients.
3. In a large bowl, whisk together the honey and olive oil. Add the carrots and toss until well coated.
4. Spread the carrots in a single layer on a large baking tray. Scatter over the thyme sprigs and season generously with salt and pepper.
5. Roast for 25–30 minutes, turning halfway, until caramelised at the edges and tender throughout.
6. Finish with a squeeze of lemon juice if you like a little brightness, and serve immediately.

Serving Suggestions

Serve alongside roast chicken, a hearty grain salad, or as part of a sharing spread of seasonal roasted vegetables. Leftovers are wonderful cold in a lunchbox the next day.

Why Organic Rainbow Carrots?

Our Rainbow Carrots are grown on certified organic UK farms and harvested at the peak of the season. The purple varieties contain anthocyanins — powerful antioxidants — while yellow and orange carrots are rich in beta-carotene. Roasting them together makes for a dish that's as nutritious as it is beautiful.