Description
Indulge in the vibrant flavors and textures of roasted rainbow carrots, enhanced with fresh herbs and a touch of sweetness.
Ingredients
Scale
- 1 lb Rainbow Carrots
- 2 tbsp Olive Oil
- 1 tsp Fresh Rosemary, chopped
- 1 tsp Fresh Thyme, chopped
- 1 tbsp Fresh Parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the rainbow carrots, then cut them into uniform pieces—about 1-2 inches long.
- Toss the chopped carrots with olive oil, rosemary, thyme, parsley, salt, and pepper in a large mixing bowl until evenly coated.
- Spread the carrots on a rimmed baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Remove from the oven once the edges are golden brown and serve warm.
Notes
You can make the prep a day in advance and store the washed and cut carrots in the fridge. For a quicker option, use an air fryer at 375°F (190°C) for about 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg