Turmeric Glazed Rainbow Carrots

 In Easter, Gluten Free, Paleo, Side Dishes, Vegetarian

The first three attempts at these Turmeric Glazed Carrots were a complete fail. Turmeric coated everything from my fingers to the sink while the line “And it was all yellow.” from Coldplay played on repeat in my head.

I was out of turmeric and out of patience so I called it a day and opened a bottle of wine. Two days later I did some research over four cups of coffee and came back highly motivated and very caffeinated. I stopped by my local spice shop Savory Spice to pick up more turmeric and tried again.

What came out was absolutely delicious and gorgeous on a plate. Loaded with turmeric, yogurt and chia seeds these carrots might take the cake at your next big gathering. Plus I’ve already made all the mistakes that might stump you and have craftily guided you around those in the recipe but I might encourage you before you start to don some gloves and a sunny disposition and embrace the yellow that is turmeric.

P.S These Carrots we’re inspired by The Publican Chicago’s BBQ Carrots.

P.P.S I’ve also included a faster, easier way to make this recipe using baby carrots if that’s more your jam.

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Turmeric Glazed Rainbow Carrots

Difficulty: Medium

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 30 min

Ingredients:

  • 2 lbs Rainbow or regular Carrots
  • 2 Tablespoons plus more of Butter
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons plus 1 Teaspoon Kosher Salt
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoons Plain Noosa Yogurt
  • 2  Lemon Wedges (half a lemon)
  • 1 Sprig Fresh Dill
  • 2 teaspoons Chia Seeds

Directions:

Thoroughly rinse the carrots, removing any dirt. You may peel them if you like but they’ll be fine either way.

Split the carrots lengthwise so they lay open like the photos below. Trim the tops off leaving about an inch.

(this next step is optional but creates a great texture in the finished carrot.)

Lay the carrots cut side up on a platter. Salt them generously with two Tablespoons of salt and let them sit for 1-3 hours. The salt is pulling the moisture out of the carrots and priming for roasting or grilling. See the flip boxes below for more details on what the salt does.

Preheat the oven to 425 Fahrenheit.

Rinse the salt off the carrots and pat dry with a paper towel. If your carrots are different sizes, divide them into two groups, the large ones and the small ones.

Bring a large stock pot of water to a boil. When it is boiling, submerge the large group of carrots and cook for 3-5 minutes or until they’re slightly tender, but not cooked all the way through. Gently pull them out with tongs and dry them on paper towels. Repeat with the batch of small carrots bearing in mind the small carrots will cook faster than the large ones.

Heat the butter until it is just melted, then remove it from the heat. Stir in the brown sugar, ¼ teaspoon of salt, the juice of one lemon wedge and the turmeric.

While the carrots are cooking, make the Glaze:

Line a sheet pan with foil and lay the dried carrots cut side up in an even layer. Brush the glaze over the carrots. Then sprinkle extra salt and brown sugar over the top. Not more than 2 teaspoons.

Roast the carrots for 12 minutes then turn the oven to broil and let them cook until the tops start to turn brown and bubbly, about 3 minutes. Brush the carrots with melted butter to make them glisten when they come out of the oven.

While the carrots roast, mix the yogurt with the juice of one lemon wedge.

Serve the carrots drizzled with the yogurt sauce, then garnish with fresh dill and chia seeds. Enjoy!

To make using Baby Carrots:

Cook the carrots in boiling water until al dente, then make the glaze.

In a large saute pan, saute the carrots in butter until they begin to brown. Reduce the heat to low and add the glaze, tossing until the carrots are well coated.

Serve the carrots drizzled with the yogurt sauce, then garnish with fresh dill and chia seeds.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Sheet Pan
  • Aluminum Foil
  • Large Pot
  • Small Pot
  • Whisk
  • Basting Brush
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Turmeric Glazed Rainbow Carrots

Difficulty: Medium

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 30 min

Ingredients:

  • 2 lbs Rainbow or regular Carrots
  • 2 Tablespoons plus more of Butter
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons plus 1 Teaspoon Kosher Salt
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoons Plain Noosa Yogurt
  • 2  Lemon Wedges (half a lemon)
  • 1 Sprig Fresh Dill
  • 2 teaspoons Chia Seeds

Directions:

Thoroughly rinse the carrots, removing any dirt. You may peel them if you like but they’ll be fine either way.

Split the carrots lengthwise so they lay open like the photos below. Trim the tops off leaving about an inch.

(this next step is optional but creates a great texture in the finished carrot.)

Lay the carrots cut side up on a platter. Salt them generously with two Tablespoons of salt and let them sit for 1-3 hours. The salt is pulling the moisture out of the carrots and priming for roasting or grilling. See the flip boxes below for more details on what the salt does.

Preheat the oven to 425 Fahrenheit.

Rinse the salt off the carrots and pat dry with a paper towel. If your carrots are different sizes, divide them into two groups, the large ones and the small ones.

Bring a large stock pot of water to a boil. When it is boiling, submerge the large group of carrots and cook for 3-5 minutes or until they’re slightly tender, but not cooked all the way through. Gently pull them out with tongs and dry them on paper towels. Repeat with the batch of small carrots bearing in mind the small carrots will cook faster than the large ones.

Heat the butter until it is just melted, then remove it from the heat. Stir in the brown sugar, ¼ teaspoon of salt, the juice of one lemon wedge and the turmeric.

While the carrots are cooking, make the Glaze:

Line a sheet pan with foil and lay the dried carrots cut side up in an even layer. Brush the glaze over the carrots. Then sprinkle extra salt and brown sugar over the top. Not more than 2 teaspoons.

Roast the carrots for 12 minutes then turn the oven to broil and let them cook until the tops start to turn brown and bubbly, about 3 minutes. Brush the carrots with melted butter to make them glisten when they come out of the oven.

While the carrots roast, mix the yogurt with the juice of one lemon wedge.

Serve the carrots drizzled with the yogurt sauce, then garnish with fresh dill and chia seeds. Enjoy!

To make using Baby Carrots:

Cook the carrots in boiling water until al dente, then make the glaze.

In a large saute pan, saute the carrots in butter until they begin to brown. Reduce the heat to low and add the glaze, tossing until the carrots are well coated.

Serve the carrots drizzled with the yogurt sauce, then garnish with fresh dill and chia seeds.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Sheet Pan
  • Aluminum Foil
  • Large Pot
  • Small Pot
  • Whisk
  • Basting Brush
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Turmeric Glazed Rainbow Carrots 4 Servings 2 lbs Rainbow or regular Carrots 2 Tablespoons plus more of Butter 2 Tablespoons Brown Sugar 2 Tablespoons plus 1 Teaspoon Kosher Salt 1 Tablespoon Turmeric Powder 1 Tablespoons Plain Noosa Yogurt 2 Lemon Wedges (half a lemon) 1 Sprig Fresh Dill 2 teaspoons Chia Seeds
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