Roasted Rainbow Carrots

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A simple yet stunning side dish of roasted rainbow carrots that brings out their natural sweetness with a vibrant and colorful presentation.

2 lbs whole rainbow carrots (yellow, purple, orange, red)

2 tablespoons extra virgin olive oil

½ teaspoon salt

⅛ teaspoon pepper

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Preheat your oven to 400°F (200°C).
Rinse and peel the rainbow carrots, trimming off the tops and ends. You can leave the carrots whole or cut them in half lengthwise if they are particularly thick.
Place the carrots on a baking sheet in a single layer.
Drizzle the carrots with olive oil and toss to coat evenly.
Sprinkle with salt and pepper, ensuring the carrots are well-seasoned.
Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. You can check for doneness by piercing the carrots with a fork—they should be soft and cooked through.
Remove from the oven and serve immediately.

For added flavor, consider adding fresh or dried herbs like thyme, rosemary, or parsley before roasting.

Try drizzling honey or maple syrup over the carrots for a sweet and savory twist.

Leftovers can be stored in an airtight container for up to 3-4 days.

Reheat in the oven or microwave to restore warmth and texture.

Find it online: https://justsosavory.com/roasted-rainbow-carrots/