Roasted Rainbow Carrots
This 4-ingredient roasted rainbow carrot recipe is the most effortlessly elegant side dish you’ll ever make!
Servings: 5 people
Calories: 147kcal
Equipment
- 1 cutting board and sharp knife
- 1 foil-lined baking sheet
Ingredients
- 3 bunches rainbow carrots
- 2 tbsp. olive oil
- salt - a liberal sprinkle
- pepper - a liberal sprinkle
Instructions
- Preheat oven to 450 F. (230 C.) Wash 3 bunches of rainbow carrots and slice off the stems. I like to leave about 2-3 inches of stem. It just looks prettier.
- Place carrots on a foil-lined baking sheet. Drizzle with 2 tbsp. olive oil, and use your hands to make sure each carrot is nicely coated. Give carrots a good sprinkle of salt and pepper, then bake for 20 minutes.
Notes
You may not find rainbow carrots in every single grocery store. They tend to show up in stores like Whole Foods, Union Market, specialty groceries, and farmer's markets. If you can’t find them in a store near you, you can often find them on Fresh Direct.
If you want to be EXTRA fancy about your roasted rainbow carrots, you can add a garnish of parsley and pomegranate seeds as I’ve done. Here are a few more garnishing ideas:
- crumbled feta and chopped olives
- crumbled blue cheese and sprouts
- a drizzle of honey mustard vinaigrette
- shaved almonds and dried cranberries
- pepitas and sliced cherry tomatoes
- a drizzle of tahini
- a drizzle of balsamic glaze
- crushed pistachios and tzatziki
Nutrition
Serving: 4carrots | Calories: 147kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 211mg | Potassium: 640mg | Fiber: 8g | Sugar: 13g | Vitamin A: 37233IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg