Roasted Rainbow Carrots
One of the easiest side dish ever! Great for weeknights too if you are in a hurry. I used all rainbow carrots but you could use sweet potatoes, parsnips, turnips, squash, potatoes or even a combination of them all.
Recipe | Serving: 3-6
Ingredients
Rainbow Carrots - 1 lbs, trimmed, peeled and cut into 2-3 inch long pieces
Sweet Potatoes - 1 lbs, trimmed, peeled and cut into 2-3 inch long pieces
Olive Oil - 2 Tbsp
Fresh Rosemary - 2-3 Tsp
Salt -1 tsp
Pepper - 1 tsp
Italian flat-leaf parsley - 3 tsp, finely chopped
Fresh Lemon Juice - 2 tsp
Directions
Preheat the oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
Add the carrots and sweet potatoes to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with rosemary, salt, pepper, and toss with your hands to evenly coat.
Arrange the carrots and sweet potatoes in a flat layer with space between the pieces if possible and bake for about 40 to 45 minutes or until vegetables are lightly caramelized around the edges and fork-tender.
Stir and flip halfway through baking to ensure all sides cook evenly. Baking times will vary based on the size of carrots and personal preference for doneness.
Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.
If you do recreate our recipe, be sure to
TAG & FOLLOW @TheSpiceOdyssey
Stay up to date with us on Instagram, Pinterest, Youtube and Facebook.
