Description
Roasted Rainbow Carrots are a classic dish that you’ll find at both fancy holiday events and on a simple weeknight dinner table! Having a go-to recipe in your back pocket makes whipping up a batch of perfectly roasted carrots whenever you’d like.
Ingredients
Scale
- 2 lbs whole rainbow carrots (yellow, purple, orange, red)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
- Preheat the oven to 425F. Line a large baking sheet with parchment paper
- Wash the carrots thoroughly (we like to leave them unpeeled, but you can peel them if you prefer). Arrange them on the lined baking sheet. Drizzle with olive oil and season with salt and pepper
- Shake the baking sheet, so the carrots roll in the olive oil, salt, and pepper and they get evenly coated
- Bake for 50-55 minutes until tender ( you should be able to cut the carrots with a fork, see note# 1)
Notes
- If the carrots you find at the market are pretty thin ,check the oven after 30 minutes, since they may require less cooking time.
Top the roasted carrots with:
- Avocado Cilantro Dressing
- Tahini Sauce
- Pesto Sauce
- Spicy Patatas Bravas Sauce
- Romesco
- Dukkah
- Roasted Hazelnuts
- Balsamic Glaze
- Seasonings: Sumac, Za’atar, curry, cumin, or Chili Lime seasoning
- Herbs: Fresh parsley or cilantro
- Prep Time: 5 mins
- Cook Time: 55 mins
- Category: Sides
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 carrot
- Calories: 41
- Sugar: 2.9
- Sodium: 119
- Fat: 2
- Saturated Fat: .3
- Unsaturated Fat: 1.6
- Trans Fat: 0
- Carbohydrates: 5.8
- Fiber: 1.7
- Protein: .6
- Cholesterol: 0