Roasted Rainbow Carrots with Ginger-Chili Chutney Recipe

Last Updated on 2 months by Neha Deshmukh

Roasted Rainbow Carrots with Ginger-Chili Chutney Recipe

Hey everyone! I’m so excited to share this recipe with you – Roasted Rainbow Carrots with a vibrant Ginger-Chili Chutney. It’s a dish that always feels a little special, bursting with color and flavor. I first made this for a small gathering, and it was gone in minutes! It’s a beautiful blend of sweet, spicy, and fresh, and honestly, it’s way easier to make than it looks. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average roasted carrot recipe. The rainbow carrots are beautifully caramelized and tender, and the ginger-chili chutney takes everything to another level. It’s a fantastic appetizer, a vibrant side dish, or even a light lunch. Plus, it’s packed with fresh herbs and healthy ingredients. It’s a guaranteed crowd-pleaser, and it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 lbs rainbow carrots
• 8 oz white pearl onions
• 2 tablespoons extra virgin olive oil (plus 1 tablespoon for chutney)
• 2 tablespoons lemon juice
• 1 tablespoon cilantro (plus 1 cup for chutney)
• 4 garlic cloves (plus 4 for chutney)
• ½ – 1 teaspoon kosher salt (adjust to taste)
• 1 tablespoon ginger
• 2 small green chilies
• 1 teaspoon cumin seeds
• ½ – 1 teaspoon ground black pepper (adjust to taste)
• 1 cup parsley (for chutney)
• ½ – 1 cup scallions (for chutney)
• ½ cup mint leaves (for chutney)
• 1 cup Greek yogurt (for serving)
• Pomegranate seeds & pistachios (for garnish)
• ½ teaspoon crushed cumin (for garnish)

Ingredient Notes

Let’s talk about getting the best flavors!

Rainbow Carrots: Varieties & Benefits

Rainbow carrots aren’t just pretty; they offer a range of nutrients! You’ll often find purple, yellow, and orange varieties. They all taste slightly different – purple ones are a bit peppery, while yellow are sweeter. If you can’t find rainbow carrots, regular orange carrots work just fine, but the color is part of the fun!

Pearl Onions: Selecting the Best

Pearl onions are so cute and add a lovely sweetness. Look for firm onions without any soft spots or blemishes. They can be a little fiddly to peel, but the flavor is worth it.

Extra Virgin Olive Oil: Quality Matters

Using a good quality extra virgin olive oil really makes a difference in both the roasting and the chutney. It adds a lovely fruity flavor.

Cilantro, Parsley & Mint: Freshness & Flavor

Fresh herbs are key here. Don’t even think about using dried! They bring so much brightness to the dish. If you’re not a cilantro fan, see the FAQs for a substitution.

Spice Spotlight: Cumin Seeds & Green Chilies

Cumin seeds have a warm, earthy flavor. Toasting them lightly before grinding (or using pre-ground) enhances their aroma. Green chilies bring the heat! Adjust the amount based on your spice preference.

Regional Variations: Indian Herb & Spice Blends

Indian cuisine is all about layering flavors. Feel free to experiment with adding a pinch of garam masala to the chutney for extra warmth, or a dash of amchur (dried mango powder) for a tangy twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper – this makes cleanup a breeze.
2. Arrange the rainbow carrots and pearl onions in a single layer on the prepared tray. Don’t overcrowd them; they need space to roast properly.
3. In a bowl, whisk together the 2 tablespoons of olive oil, lemon juice, 1 tablespoon of chopped cilantro, minced garlic, and salt. Brush this marinade generously over the vegetables.
4. Roast for 30 minutes, turning the vegetables halfway through to ensure even cooking and caramelization. You want them tender and slightly browned.
5. While the vegetables are roasting, let’s make the chutney! In a blender, combine the ginger, 4 garlic cloves, green chilies, cumin seeds, 1 tablespoon of olive oil, lemon juice, salt, pepper, 1 cup cilantro, parsley, and scallions.
6. Blend until smooth. Add the mint leaves last and pulse a few times – this helps preserve its bright green color.
7. Spread a generous layer of Greek yogurt on a platter. Arrange the roasted carrots and onions on top.
8. Drizzle the herb chutney over the carrots. Garnish with pomegranate seeds, chopped pistachios, and a sprinkle of crushed cumin.

Expert Tips

Here are a few things I’ve learned along the way:

Achieving Perfect Roast: Temperature & Timing

425°F (220°C) is the sweet spot for roasting these veggies. It gets them nicely caramelized without burning. Keep an eye on them, though – ovens vary!

Chutney Consistency: Adjusting for Your Preference

If your chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency. If it’s too thin, blend in a few more mint or cilantro leaves.

Balancing Flavors: Spice Level Control

Start with one green chili and taste as you go. You can always add more, but you can’t take it away! Removing the seeds from the chilies will also reduce the heat.

Variations

Let’s get creative!

Vegan Adaptation

Simply swap the Greek yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!

Gluten-Free Adaptation

This recipe is naturally gluten-free, so you’re all set!

Spice Level Adjustment: Mild to Fiery

For a milder chutney, remove the seeds from the green chilies or use only half a chili. For a fiery kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a tiny piece of scotch bonnet pepper – but be warned, it’s hot!

Festival Adaptation: Holi or Diwali Celebration

This dish is perfect for festive occasions! The vibrant colors are especially fitting for Holi, the festival of colors.

Serving Suggestions

This dish is incredibly versatile. Serve it as:

• An appetizer with warm naan bread.
• A side dish with grilled chicken or fish.
• A light lunch with a side of quinoa or rice.
• Part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. The chutney may lose some of its brightness over time, but it will still taste delicious.

FAQs

Let’s answer some common questions:

What is the best way to store leftover chutney?

Store leftover chutney in an airtight container in the refrigerator. You can also freeze it in ice cube trays for easy portioning.

Can I roast other root vegetables alongside the carrots?

Absolutely! Parsnips, sweet potatoes, and beets would all be delicious additions. Just adjust the roasting time as needed.

How can I adjust the chutney if I don’t like cilantro?

If you’re not a cilantro fan, substitute it with an equal amount of parsley or mint.

What type of Greek yogurt is best for this recipe?

Full-fat Greek yogurt provides the richest flavor and creamiest texture. However, you can use low-fat or non-fat yogurt if you prefer.

Can this dish be made ahead of time?

You can roast the carrots and onions ahead of time and store them in the refrigerator. Make the chutney just before serving for the freshest flavor.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!