Rainbow carrots are a feast for the eyes in this healthy and easy side dish, although any colors will be just as tasty. If you like, save some of the carrot greens for garnish. Source: EatingWell Magazine, May 2019

Judith Fertig


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Heat 1/2 tablespoon oil in a small skillet over medium-high heat. Add onion and garlic and cook, stirring often, until the garlic starts to brown and the onion softens, 3 to 4 minutes. Transfer to a mini food processor. Add bell pepper, honey, vinegar, paprika and a pinch of salt; process until smooth. Set aside.

  • Place carrots on a rimmed baking sheet and brush with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon salt and pepper.

  • Grill the carrots, perpendicular to the grates so they don't fall through, turning often, until tender-crisp and lightly charred, about 15 minutes total. Serve with the reserved ketchup.


To make ahead: Prepare ketchup (Step 2) and refrigerate for up to 3 days.

Nutrition Facts

96 calories; 4.6 g total fat; 0.7 g saturated fat; 218 mg sodium. 337 mg potassium; 13.2 g carbohydrates; 3 g fiber; 8 g sugar; 1 g protein; 17765 IU vitamin a iu; 18 mg vitamin c; 20 mcg folate; 36 mg calcium; 13 mg magnesium; 2 g added sugar;