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




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

3/4 cup carrots with 1 tablespoon sauce
96 calories; protein 1g; carbohydrates 13.2g; dietary fiber 3g; sugars 7.8g; fat 4.6g; saturated fat 0.7g; vitamin a iu 17765.1IU; vitamin c 18.5mg; folate 20.3mcg; calcium 35.9mg; iron 0.4mg; magnesium 13.1mg; potassium 337.4mg; sodium 218.4mg; added sugar 2.2g.

2 vegetable, 1 fat