Start by cleaning your rainbow carrots under cool running water. Scrub them gently with a vegetable brush to remove any dirt. Trim the tops and slice them into uniform pieces—around 1-2 inches long.
In a large sauté pan over medium heat, melt the unsalted butter. Stir occasionally until the butter turns a beautiful golden brown, which takes about 4-5 minutes.
Once your butter is browned, toss in the minced garlic. Add the sliced carrots, sprinkle with salt and pepper, and increase heat to medium-high. Sauté for about 10-12 minutes, stirring occasionally, until the carrots are tender and caramelized.
Taste a piece and adjust seasoning if needed. Remove from heat and toss in some freshly chopped herbs if desired. Transfer the sautéed carrots to a serving platter and enjoy them warm.
