Roasted Rainbow Carrots… Some foods are so colorful, so glorious, so flavorful they can be tossed into the oven with just a smidge of prep and come out looking like a glorious dish from a top-rated restaurant. Enter rainbow carrots…
Roasted Rainbow Carrots Ingredients
- 6-8 rainbow carrots
- 3 tablespoons garlic oil (or olive oil and minced garlic)
- Sea salt
- Freshly ground pepper
- Fresh thyme leaves(optional)
- 2 tablespoons balsamic vinegar (optional)
Preheat oven to 350°F.
Start by either choosing carrots which are similar size or slice the large carrots down the middle the long way so they are similar thickness as the small carrots. I like to keep the stems attached for added drama.
Just place carrots in a cast iron pan or baking dish. Take the fancy-pants garlic oil we made and drizzle over carrots. Sprinkle with sea salt & freshly ground pepper, and, if desired, some fresh thyme.
Roast for 20-30 minutes. You can drizzle with balsamic vinegar if you like or you can just enjoy the way they are.
Rainbow carrots. Sweet and simple. No drama… except for the stems.
