Roasted Rainbow Carrots
There is nothing I hate more than mushy carrots, or even worse, rock hard carrots. Which is why I’ve been perfecting my roasted carrot recipe! Not only is this recipe delicious, it’s super simple and inexpensive. Realistically, the only thing you’ll need to buy are the carrots (because I think everyone has the rest of the ingredients in their pantry already). I eat this multiple times and week and never get tired of it! You can pair this side dish with whatever you want, or just eat a plethora. I’ve done both. I want to know, what are you going to pair with this dish?
Why rainbow carrots and not traditional orange carrots?
Honestly, it doesn’t matter what color carrots you use. I just LOVE the rainbow carrots. Each color has a slightly different flavor and it really shakes up the dish. The purple carrots are my favorite because they are sweet! The white carrots are the least sweet but it balances out the sweetness. I’ve personally never used the mini peeled carrots in a bag for this recipe so you might have to tweak the timing in the oven. I don’t have children, but I’d imagine they would enjoy eating a magical purple carrot instead of a boring orange one! Not only does the variety look pretty on a plate, but everyone will remember how yummy the rainbow carrots are!
This is what you’ll need:
2 cups rainbow carrots
3 tbs oil of choice
Salt
Pepper
How to execute the best roasted carrots:
Preheat your oven to 450.
Rinse your carrots and chop them up. Cut them in half (down the middle) and into even length pieces. It’s okay if they aren’t exactly the same size, but try and get it close!
I’ve used a baking sheet as well as a casserole dish to cook the carrots. I prefer the casserole dish so I can aggressively mix them around, but you can easily execute this with a baking sheet. Place the carrots on the sheet/dish and drizzle EVOO on top.
I don’t measure out the salt and pepper, so add however much you want. After adding your seasonings of choice, use your hands or tongs and toss the carrots until they are evenly coated.
Bake at 450 degrees for 15 minutes. After 15 minutes, toss them around again and then put them back in for 10-15.
If you can pierce the carrot with a fork, then they are ready to be pulled! Enjoy!