Roasted Rainbow Carrots
Amazingly delectable, this recipe is a great choice to pair along with many proteins plus it will definitely bright up your table!
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 pink 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.