Roasted Rainbow Carrots

Roasted Rainbow Carrots — Lightly seasoned and caramelized around the edges, tender in the center, and finished off with a spritz of tang. A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!

Ingredients:

1lb Organic rainbow carrots

1/4 cup Oil (any)

1tsp Salt

1/2tsp Black pepper

2 Garlic cloves

1Tbsp Lemon Juice (freshly squeezed)

1TB Fresh Parsley for garnish

Instructions:

First, you’ll need to wash the carrots thoroughly and pat dry with a paper towel. Then, spread them out on a baking sheet and drizzle with oil. Sprinkle with salt, pepper, and roughly chopped garlic then toss with your hands. 

Roast the carrots for roughly 25-30 minutes, or until they’re lightly caramelized around the edges and fork-tender.

Once the carrots are cooked to your desired doneness, squeeze some fresh lemon juice on top and garnish with fresh chopped parsley.

Since carrots have plenty of natural sugar, they are quite sweet; adding lemon juice at the end brightens up the entire dish and gives it a great balance of sweet and sour as well as a boost of fresh. Highly recommend!

• 

• 

• 

• 

Can I Use Another Type of Carrot?

Absolutely! I used rainbow carrots because i think they look pretty, but you can use traditional orange if that’s what you have on hand. Just be sure to use about the same thickness of carrots so that they cook evenly. If one is thicker than the other you can cut it in half or quarter it lengthwise.

If your carrots are not organic you can choose to peel them before roasting, the choice is yours.

Enjoy!