Roasted Rainbow Carrots
Roasted rosemary rainbow carrots are the perfect side dish for any meal. Simply garnished with garlic, rosemary, salt, and pepper, these little babies are the perfect combination of savory with just a hint of sweetness. Excellent for holidays as well as weeknight meals.
Servings: 4 people
- 1 pound rainbow carrots
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh finely chopped rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Additional rosemary sprigs for garnish
Preheat the oven to 375 degrees. Line a baking tray with aluminum foil. Set aside.
Wash and peel the carrots and set them in a large shallow bowl.
Pour the olive oil over the carrots and sprinkle the garlic, chopped rosemary, salt, and pepper on them. Gently mix to coat the carrots.
Line the carrots on the prepared baking sheet, making sure there is enough space between them. *See note in “tips” section about green tops of carrots.*
Place the baking sheet in the oven and bake for 25-30 minutes for thinner carrots or 35-40 minutes for thicker carrots or until the carrots are tender when pierced with a fork. Turn the carrots once, half way through baking, so they are baked evenly on both sides.
Serve the carrots warm with fresh rosemary sprigs for garnish.
Cook time: 25-30 minutes for thinner carrots, 35-40 minutes for thicker carrots
- If you want to keep the green tops on the carrots, lightly cover them in aluminum foil so they don't burn.
- If no rainbow carrots are available, you can certainly use regular orange carrots! They’ll be just as delicious!
Serving: 1serving | Calories: 111kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 224mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg