Roasted Rainbow Carrots With Rosemary & Honey |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've been on a vegetable roasting rampage lately. In fact, I think it's the best way to prepare most all veggies! Gorgeous rainbow carrots get even sweeter and caramelized and the aroma of the rosemary while roasting is heavenly. Read more . Of course you can make this recipe using regular carrots (I think even parsnips would be great with this method). Ingredients:
2 bunches of rainbow carrots, peeled and wash, patted dry |
olive oil, for drizzling |
honey, for drizzling (local and organic preferably) |
freshly ground pink himalayan salt and black pepper, to taste |
a few sprigs of fresh rosemary, torn a bit |
Directions:
1. place carrots on parchment lined baking sheet (if any of the carrots are super thick, slice in half the long way). Drizzle with olive oil, honey and season with salt and pepper. Sprinkle with rosemary.
2. Roast at 400F degrees for about 30 minutes, tossing after the 1st 15 minutes. Simple and delicious!
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