Roasted Rainbow Carrots
There are certain vegetables that we grow to like, some that we never had a taste for and others that were our favorites for as long as we can remember. Carrots were one of my top vegetables as a child and still are as an adult. What I enjoy about carrots is their subtle sweet taste and of course, their bright orange color…
A few years ago, I came across multicolored carrots. I just couldn’t resist buying a few bunches and this is how I created my Roasted Rainbow Carrots recipe! How much do these root vegetables differ from the orange ones? Not a whole bunch besides an “almost unnoticeable” difference in sweetness plus they are all rich in antioxidants.
But that’s not the real point here…
They are very pretty! When they are served along with a nice Pork Roast, Turkey, Leg of Lamb or Roast Beef, they brighten up the plate. These Roasted Rainbow Carrots are a great choice to pair with these dishes. Also like many other vegetable sides, it’s a pretty quick and easy recipe… 30 minutes and they’re ready!
From a force of habit, we often like to stick to the same old menu but I’m telling you, these Roasted Rainbow Carrots are so colorful and tasty you should definitely give them a try! Not only will they brighten up your table but also stimulate the appetites of both you and your guests. Remember, we eat with our eyes first and this dish is definitely a great example of this… Here’s another delicious side dish you might want to try… Grand Marnier Glazed Carrots
Bon Appétit!
Check out these other delicious side dish recipes…
– Mushroom Risotto
– Summer Creamy Coleslaw
– Squash à la Canadienne
– Tabbouleh
– Vegetable Tian
– Green Beans with Chili-Orange Oil
– Orange Glazed Beets
and for even more side dish and vegetable recipes, click on this link… Recipe Category • Sides & Vegetables
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Roasted Rainbow Carrots
Hover to scale
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. fresh thyme (substitute 1 tsp. dry thyme) tips & tricks
- 1 tbsp. good quality maple syrup tips & tricks
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 bunches rainbow carrots, scrubbed (or peeled) and tops cut down to 1-inch long
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 400ºF and line a baking dish with foil; set aside.
- In a small bowl, combine olive oil, butter, lemon juice, thyme, maple syrup, sea salt and black pepper. Stir the ingredients well.
- Place carrots in a single layer in the prepared baking sheet and pour on the marinade; toss until well coated.
- Transfer to the preheated oven and roast the carrots for about 25-30 minutes, flipping them halfway.
- Remove from the heat and transfer to a serving plate; sprinkle on parsley.
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