Name: Rainbow Roasted Carrots with SunButter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 lb rainbow carrots (or a mix of purple, yellow, and orange carrots), peeled and trimmed 1–2 TBSP olive oil or avocado oil; ¼ tsp Himalayan sea salt; ¼ tsp black pepper ½ tsp smoked paprika (optional, for a smoky depth); ⅓ cup Organic SunButter; 1 TBSP Low Sodium Tamari Lite; ½ TBSP pure maple syrup; 1 TBSP lime juice; 1 tsp chili garlic paste; ¼ filtered water + more as needed; Sesame seeds; Cilantro, minced; Lime wedges

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Rainbow Roasted Carrots meet a creamy SunButter Sauce in this easy vegan recipe. Perfect for weeknight dinners or healthy holiday sides.

As the days get shorter and the air turns crisp, I find myself slipping into full-on hibernation mode.

In mid-November.

Tell me, is it ever too soon for cozy sweaters, warm drinks, and anything roasted or comforting on our plates?

Speaking of soon, I do see a lot of people on social media already putting up Christmas trees, mistletoe, and stockings.

I’m not quite there yet.

This might be an unpopular opinion, but I like to celebrate each holiday at a time.

After Halloween, I like to focus on Thanksgiving before we get to the Christmas decor!

But there’s something about this season that makes me crave simple, nourishing meals that feel like a hug from the inside out.

Rainbow roasted carrots feel equal parts cozy and celebratory.

You can bet that the day after Thanksgiving I’ll be rocking green and red, but until then, I’ll be roasting carrots.

Now that the weather is chilly, I love tossing a rainbow of carrots on a baking sheet and watching them caramelize to perfection in the oven.

Each hue, golden yellow, deep purple, and vibrant orange has its own natural sweetness and charm.

Drizzle them with a creamy Organic SunButter sauce, and suddenly your everyday side becomes something special.

These Rainbow Roasted Carrots with SunButter Sauce is simple enough for weeknights but beautiful enough for your holiday table!

What You Need to Make Rainbow Roasted Carrots

You don’t need much to bring this colorful side to life!

Start with a bunch of fresh rainbow carrots.

Look for ones with their greens still attached for extra freshness and presentation.

A drizzle of olive oil, a sprinkle of salt and pepper, and a touch of maple syrup help them roast up golden and caramelized.

Here’s what you need:

rainbow carrots
olive oil or avocado oil
Himalayan sea salt
black pepper
smoked paprika

That’s it!

How to Make Rainbow Roasted Carrots

You’ll only need a few basics to make this recipe happen!

Grab a large baking sheet lined with parchment paper for easy roasting and cleanup.

A sharp knife and vegetable peeler will help you trim and prep your rainbow carrots.

For the sauce, a small mixing bowl and whisk (or even a fork!) work perfectly to blend everything until smooth and creamy.

If you’re meal prepping, keep a couple of glass jars or airtight containers handy for storing your roasted carrots and peanut butter sauce separately.

Start by preheating the oven to 425°F and lining a baking sheet with parchment paper.

Toss the peeled and trimmed rainbow carrots in olive oil, salt, pepper, and smoked paprika until they’re well coated.

Spread the carrots in a single layer on a baking sheet lined with parchment paper.

Roast the carrots for 20–25 minutes, turning halfway, until the carrots are tender and slightly caramelized at the edges.

What You Need to Make SunButter Sauce

This is the *star* of the show so don’t be afraid to make extra.

Just a handful of simple, whole-food ingredients that come together to make something vibrant, cozy, and crave-worthy.

For the creamy sauce, you’ll need:

Organic SunButter
Low Sodium Tamari Lite
pure maple syrup
lime juice
chili garlic paste
filtered water

That’s it!

How to Make SunButter Sauce

While the carrots are roasting, prep the SunButter Sauce.

In a small bowl, whisk together SunButter, Tamari Lite, maple syrup, lime juice, chili garlic paste, and filtered water until smooth and creamy.

Adjust water to reach a drizzling consistency.

Taste and adjust seasoning.

Add more lime juice for acidity or a pinch of chili garlic paste for heat.

Organic SunButter

Organic SunButter makes this recipe extra special!

It’s made from roasted sunflower seeds, giving the sauce a rich, nutty flavor without any nuts.

The creamy texture blends beautifully with tamari, lime, and maple syrup to create that perfect balance of savory, sweet, and tangy.

I love using Organic SunButter because it’s naturally vegan, gluten-free, and free from the top eight allergens—making this dish accessible to everyone at the table.

Plus, it adds a subtle earthy depth that pairs so well with the caramelized sweetness of roasted rainbow carrots.

A simple swap that makes your meal both delicious and inclusive!

Swaps and Substitutions

Feel free to make this recipe your own!

If you don’t have rainbow carrots, use regular orange carrots, baby carrots, or even parsnips for a similar texture and sweetness.

Swap the SunButter for almond butter, cashew butter, or peanut butter to fit your taste or allergy needs.

For the sauce, tamari keeps it gluten-free, but you can use soy sauce or coconut aminos instead.

Add a splash more water if you prefer a thinner drizzle, or an extra spoon of nut butter for a thicker dip.

And if you’re feeling spicy, mix in a pinch of chili flakes or a swirl of sriracha to give your SunButter Sauce more kick!

I love sprinkling mine with cilantro, but parsley or another herb would be beautiful as a topper, too.

Notes on Meal Prep

These Rainbow Roasted Carrots with SunButter Sauce are meal prep magic!

Roast up a colorful batch on Sunday and tuck them into the fridge to brighten your meals all week long.

They reheat beautifully in the microwave or oven or taste just as good chilled and tossed into bowls, salads, or wraps.

Whisk together the SunButter Sauce ahead of time and store it separately in a jar.

This way, it’s ready for an easy drizzle whenever you need a flavor boost.

Simple, vibrant, and satisfying, this is one of those recipes that makes eating the rainbow effortless and fun.

How to Serve Rainbow Roasted Carrots

To serve, arrange the roasted rainbow carrots on a platter.

Drizzle them with SunButter Sauce generously over the top.

Sprinkle with optional garnishes like sesame seeds, fresh cilantro, and lime.

Serve warm or at room temperature as a side dish or even a light main with grains like quinoa or brown rice or over noodles.

Here are some serving ideas:

On a grain bowl: Serve over cooked quinoa, brown rice, or millet with a few leafy greens for a full meal.
With roasted chickpeas: Add crispy roasted chickpeas for crunch and protein.
As a snack/appetizer: Drizzle SunButter Sauce on a small platter of carrots with a few herbs—perfect for entertaining.
With noodles: Toss with soba noodles, scallions, and extra sauce for a vegan noodle bowl.

More Vegan Holiday Sides

I Want to Hear From You

If you make this Rainbow Roasted Carrots with SunButter Sauce recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren