Roasted Multicolored Carrots
Add a pop of color to your table with these gorgeous and delicious Roasted Multicolored Carrots! They're perfect for any occasion - everyday meals, dinner parties, or potlucks!
Servings 4 as a side
Calories 98kcal
Ingredients
- 1 Lb Whole Multicolored (Rainbow) Carrots
- 1 1/2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Honey
- 1/2 Tsp Salt
- Black Pepper to taste
- Fresh Parsley, for garnish optional
Instructions
- Preheat your oven to 425 degrees F.
- Remove any stems from the carrots, then wash them. Once they're clean, dry them and peel off the outer layer of rough skin using a vegetable peeler.
- Place the carrots on a baking sheet lined with parchment paper. Drizzle the carrots with the olive oil and honey, then sprinkle on the salt and pepper. Toss the carrots so that everything is evenly coated.
- Bake the carrots for 20-30 minutes, or until fork-tender but not mushy. Check often at the end of the cooking time to gauge doneness.
- Garnished with fresh chopped parsley, if you'd like.
- Enjoy!
Notes
- If making this recipe with baby rainbow carrots instead of whole ones, roast for 15-20 minutes instead.
- These carrots will keep in the refrigerator for 3-4 days.
- Feel free to add other seasonings you like to jazz up the carrots - thyme, garlic, or a tiny pinch of cinnamon would be delicious!
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 369mg | Potassium: 364mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg
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