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Vegetarian Thanksgiving Side Dish: Rainbow Carrots and Chard

This recipe for Rainbow Carrots and Chard is a stunningly colorful side dish perfect for the holidays or your next gathering. Colorful carrots and chard stems are blanched and then tossed in a light lemon vinaigrette for a healthy and simple recipe.
Course Side
Cuisine Vegetarian
Servings 4 servings
Calories 173 kcal


  • 1 pound small carrots , trimmed and scrubbed
  • Coarse sea salt and freshly ground black pepper
  • 1 bunch rainbow Swiss chard , stems trimmed (leaves reserved for another use)
  • 2 Tbsp fresh lemon juice , plus 1/2 lemon, thinly sliced into rounds
  • 1 tsp sugar
  • 1/4 cup extra-virgin olive oil
  • Fresh mint leaves , for serving


  1. Prepare a large ice-water bath. Cook carrots in a pot of genreously salted boiling water until crisp-tender, about 7 minutes. Transfer carrots to ice bath until cool, then remove with tongs and pat dry.
  2. Cook chard stems in boiling water until crisp-tender, about 4 minutes. Transfer to ice bath, drain, and pat dry.
  3. Whisk together lemon juice and sugar in a small bowl. Season with salt and pepper. Add oil in a slow, steady stream, whisking until combined and emulsified.
  4. Combine carrots, chard, and lemon rounds in a large bowl. Toss with dressing then transfer to a serving platter. Top with mint and serve.
Nutrition Facts
Vegetarian Thanksgiving Side Dish: Rainbow Carrots and Chard
Amount Per Serving
Calories 173 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 408mg12%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 6g7%
Protein 1g2%
Vitamin A 19680IU394%
Vitamin C 13.2mg16%
Calcium 44mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.