Tri-Colored Roasted Carrots
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!
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. Place carrots in an oven safe dish. Toss the carrots with olive oil, salt & pepper.
  3. Roast for 20 minutes, or until the carrots are easily pierced with a knife, but not mushy. Serve immediately.
Recipe Notes

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!