I love Fall. I love Fall colors. And I love Fall foods. What I love the most is when I can combine ALL of those things in one simple and delicious dish. Ah, heaven on a plate.
Think it can’t be done? Hold on there! Don’t give up so fast! I give you as evidence that it CAN be done in this beautiful Tri-Colored Roasted Carrots side dish.
This side dish is ca-razy simple, but also ca-razy packed full of flavor. The simple preparation of just olive oil, salt & pepper lets the sweetness of the roasted carrots shine through. No matter what you serve these pretty Fall veggies with, they may very well upstage everything else on the plate!
Tri-Colored Roasted Carrots may just be your new favorite Fall side dish!
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 20 minutes |
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Have you only been roasting orange carrots? You are missing out! Not just at specialty farmer's markets anymore, I see these multi-colored root vegetables all over these days. They come in all sizes, too--large carrots, as well as baby carrots. So eye-catching, you almost don't want to eat them. But do it. Eat them. Your palate--and your dinner companions--will thank you for it!
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- 3 bunches tri-colored carrots, tops trimmed (peeled, or unpeeled)
- kosher salt
- freshly ground black pepper
- extra virgin olive oil
- Preheat the oven to 400 degrees F. Wash the carrots, trimming the tops to about 1-2 inches. Feel free to leave them unpeeled to skip a step if you like. Once roasted, you won't even notice the peels still on them.
- Place carrots in an oven safe dish. Toss the carrots with olive oil, salt & pepper.
- Roast for 20 minutes, or until the carrots are easily pierced with a knife, but not mushy. Serve immediately.
Need a last minute vegetable side dish this holiday season? This dish comes together so easily (and quickly!) that you can almost forget about these beauties until right before dinner. While the turkey or main course rests, pop these in the oven and they'll be ready when everyone is ready to sit down at the table.
Tri-Colored Roasted Carrots are a new Fall and holiday meal favorite!
I love an easy recipe especially one that is so pretty served on a holiday table. Yum!
They’re so pretty you almost (almost!) don’t want to eat them!
I actually have a bunch of these in my fridge right now. Aside from how much I love roasted carrots, I think these are absolutely beautiful!
Always a perfect pick to brighten up any dish!
the colorful carrots are the best – and roasted is my favorite way to cook them – yum!
These carrots are gorgeous! I’ve never been a huge fan of boiled carrots as a side but roasting them does absolute wonders for their flavor!