Sliced carrots on blue cutting board.

Garlic Butter Rainbow Carrots

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x


For the rainbow carrots:

  • 1 clove of garlic chopped
  • 1 tablespoon butter
  • carrots (roughly 1 heaping cup sliced)
  • parsley (optional)
  • salt

Make it a meal:

  • 1 fillet of fish (I used Tilapia)
  • 1 serving quinoa
  • olive oil
  • salt


For the rainbow carrots:

  1. Place butter and garlic in a small pan on the stove over medium/low heat. Stir until fragrant (about 1-2 minutes).
  2. Add sliced carrots to the pan and cook for 7-10 minutes or until carrots are tender.
  3. Season with salt and sprinkle chopped parsley over the carrots immediately before serving. Enjoy!


Make it a meal:

  1. Cook quinoa according to package instructions (or use leftover quinoa like I did!). Generally, the ratio is one part quinoa to two parts water.
  2. Coat the bottom of a pan with olive oil and heat over medium/high heat.
  3. Season fish with salt and place in pan. The fish should sizzle right when it is placed in the pan. This will give the fish a nice golden crust. Cook for 2-3 minutes on each side or until slightly golden brown and flakey.
  4. Pour the garlic butter rainbow carrots (and remaining sauce) over the fish and quinoa. Enjoy!