Roasted Rainbow Carrots
Rainbow carrots are not only visually pleasing to the eye, but they are really tasty as well, each one offering a slightly different flavor. This recipe makes a lovely side dish and is great with any entree.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 8 rainbow carrots
- Salt, to taste
- Olive oil, as needed
Instructions
- Preheat the oven to 500°F (260°C) with the rack near the bottom.
- Peel the carrots if you wish (this is optional).
- Toss them with some oil (maybe half a tablespoon, but more if you like).
- Grind some salt over them.
- Spread them out in a large pan and roast for 20 minutes.
- Turn the oven temperature down to 325°F (160°C).
- Roast them, stirring or flipping occasionally, until they are tender and browned.
- This will take about another 25 minutes.
- If they start going too brown, cover the dish with foil.
Notes
- Peeling the carrots is optional but leave the green tops on for an attractive look.
- You can chop the carrots in half or quarters lengthwise for a shorter cooking time, or cook them whole.
Nutrition
- Serving Size: 2 Carrots -
- Calories: 75
- Fat: 2g
- Carbohydrates: 12g
- Protein: 1g
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Find it online: https://victoriahaneveer.com/roasted-rainbow-carrots/