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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Rainbow Carrots

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    61
    Total Fat
    4
    Saturated Fat
    0
    Carbohydrates
    7
    Dietary Fiber
    2
    Sugar
    4
    Protein
    1
    Cholesterol
    0
    Sodium
    184
  • Total: 20 min
  • Active: 5 min
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Ingredients

3 bunches baby rainbow carrots

1 tablespoon olive oil

Kosher salt

Chopped chives, for serving

Directions

  1. Preheat the oven to 450 degrees F. 
  2. Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

Courtesy of Food Network Magazine, Photograph by Christina Holmes

Categories:

Carrot Recipes Side Dish Roasting Gluten Free Vegan

More from:

Easter

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10 Reviews
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Connie M.

I made this for Easter. Everyone liked them, looked pretty. My problem was the rainbow carrots I bought were larger than I would have liked and the were very inconsistent in size. I had to half and quarter some lengthwise so that they would be somewhat uniform and cook evenly. It still looked nice, just like the picture only with more purple carrots. The store did have bags of mini (1 1/2" long) rainbow carrots, but I thought the ones with the tops still on looked nicer.

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