Roasted Rainbow Carrots
Ingredients
- 2 pounds rainbow carrots, (about 2 bunches)
- 2 -3 tablespoons olive oil, plus more if needed
- Sea salt or Kosher salt
- Ground black pepper
Garnish: (optional):
- chopped parsley, tarragon, dill or mint
Instructions
- Preheat the oven to 425º F. Line a baking sheet pan with parchment paper or aluminum foil.
- Remove the carrot tops and scrub the carrots with a vegetable brush. You can roast the carrots with or without the peel. Pat them dry to increase caramelization.
- Place the carrots on the baking sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Using your hands, toss well to make sure the carrots are evenly coated with the oil and spices.
- Spread the carrots in a single layer and roast them until tender and lightly browned, about 20 to 35 minutes depending on the size/thickness of each carrot. Remove from the oven and serve.
Notes
- For even cooking: If some of the carrots are very thick compared to the others, cut them in half lengthwise.
- For Caramelization: Pat dry the carrots before adding any seasonings. Don't skimp on oil! If you want those golden brown edges, oil is necessary.
- How to know when carrots are done: To check for doneness, pierce the carrot at the thickest part with a fork. The carrots are done when the fork slides easily through the middle.
- Roasting times: Because some carrots are thinner than others, check for doneness after 20 minutes of cooking, and then periodically every 5 minutes or so.
Nutrition
Calories: 83 kcal, Carbohydrates: 14 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 0.4 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Sodium: 104 mg, Potassium: 484 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 25259 IU, Vitamin C: 9 mg, Calcium: 50 mg, Iron: 0.5 mg
