Roasted Rainbow Carrots
These vibrant root vegetables not only elevate the aesthetics of any dish but also pack a punch of sweet, earthy goodness. Roasting carrots enhances their natural sweetness while imparting a caramelized exterior and a tender interior. All you need is a baking sheet, some olive oil, a sprinkle of salt and pepper, and of course, a colorful assortment of rainbow carrots.
Servings: 6
Ingredients
- 2 lbs medium sized rainbow carrots (if possible with the green leaves still attached)
- 2 tbs olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper (more or less to taste)
- 1 tbs chopped parsley
Instructions
- Preheat oven to 425°F and set grate to middle of the oven.
- Remove the green stems, leaving 1 inch of stem on the top.
- Wash and peel carrots. Cut any abnormally large carrots in half lengthwise to get all the carrots as close in size as possible. (Some variation here is okay!)
- Toss the carrots with olive oil and season all sides with salt & pepper. Place on a baking sheet and roast 15 minutes.
- Check for doneness, (you are looking for the carrots to be just tender when pierced with the tip of a knife- they will keep cooking once pulled from the oven.)
- Flip the carrots and continue to roast for another 10-15 minutes removing any ones that are done as you go.
- If you like your carrots with additional color, you can finish the carrots under the broiler for 1-2 minutes, but be sure not to burn!
- Garnish with chopped parsley and serve warn or at room temperature.