Roasted Rainbow Carrots with Figs, Olives and Creme Fraiche

Roasted Rainbow Carrots with Figs, Olives and Crème Fraiche

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at

Rainbow carrots are a festive addition to an Easter meal. The bright magenta, yellow, orange and white colors echo the colors of the Easter eggs the kids just gathered. The flavor is something new with roasted sweet carrots partnering up with sweet figs, briny olives and a touch of heat from the chile flake layered on top of rich and creamy crème fraiche. I like the addition of both black and green olives for color along with green onions and parsley for a touch of green. This beautiful salad makes a wonderful centerpiece, so you might even skip flowers for the center of the table!

It’s that easy: Crème fraiche is a soured cream containing up to 45% butterfat. It’s very rich, so a little goes a long way. If you can’t find it, substitute sour cream. The result will be a bit more sour, but still delish.

Looking for more time saving celebratory side-dishes? Click here to discover all of my favorites!

Roasted Rainbow Carrots with Figs, Olives and Crème Fraiche

Start-to-Finish: 40 minutes
Hands-on Time: 30 minutes
Serves 8-10


  • 2-lbs rainbow organic carrots or regular carrot
  • 2 tablespoons plus 1/4 cup extra virgin olive oil
  • A sprinkle plus 1/2 teaspoon salt
  • Freshly ground black pepper
  • 8 Calimyrna figs
  • 3 green onions
  • 1 bunch flat leaf parsley
  • 1/2 cup Kalamata olives
  • 1/2 cup green Castelvetrano olives
  • 1/4 cup white wine vinegar
  • Pinch of red chile flake
  • 2 cups crème fraiche


  1. Preheat oven to 400°F.
  2. Peel the carrots and cut them thinly on an angle. Drizzle with the 2 tablespoons olive oil and a sprinkle of salt and pepper and roast in the preheated oven for 25 minutes or until browned around the edges.
  3. On a large cutting board, stem the figs and cut each into about 8 pieces. Transfer them to a small bowl. Thinly slice the onions, chop 1 cup of parsley and add to the bowl of figs. Pit and chop the olives.
  4. In a large bowl combine the cooked carrots, fig mixture, olives, vinegar, chile flake, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup olive oil. Toss to combine and taste for seasoning, adding more vinegar, chile flake, salt or pepper if it needs it.
  5. On a large platter, spread the crème fraiche and top with the carrot salad. Serve at room temperature.
  6. Make-ahead: Combine the carrot mixture and assemble with the crème fraiche just before serving.

Roasted Rainbow Carrots with Figs, Olives and Crème Fraiche

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