Roasted Rainbow Carrots
Oven Roasted Rainbow Carrots is simple and savory with aromatic herbs that intensify the natural flavor for an easy, tender vegetables. Toasted pine nuts and fresh garlic provide balance for an unforgettable side dish that takes less than 5 minutes to prep!
Servings: 6 people
Calories: 165kcal
Ingredients
- 2 pounds Rainbow Carrots Peeled, if desired. Remove tops and bottom tips to make them evenly sized.
- 2 tablespoon Olive oil Safflower or Grapeseed oil can be substituted
- 1 teaspoon Thyme Dried
- 2 teaspoon Parsley Dried or fresh
- 2 cloves Garlic minced
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Pine Nuts
- ½ teaspoon Oregano Dried. You can use rosemary, basil, or cumin instead.
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or silicone mat. Carrots should be cut into even thickness, about 2-3 inches long.
- In a large bowl, stir the olive oil, herbs, garlic, and salt & pepper. Toss the carrots well so they are evenly coated and spread onto the baking sheet into a single, even layer with a little space between each carrot.
- Roast about 12-15 minutes and then turn over with a spatula. Continue roasting another 10 minutes or until the edges start to brown or wrinkle.
- Toast the pine nuts. This can either be done by skillet or oven. For skillet, heat a dry skillet over medium-high heat and add nuts. Watch closely and stir frequently to prevent burning, until fragrant and starting to darken, about 3-5 minutes. For oven, I toss them in on the same sheet pan about 5 minutes before the carrots are done.
- To serve, place the carrots on a plate or platter, sprinkle with extra thyme or parsely, if desired.
Notes
- Parchment paper or a baking mat makes for easy clean up and the carrots won't stick.
- Don’t crowd the pan! Not enough space in between will steam the veggies and make them soggy instead of roasting them to caramelized perfection. Use two pans if necessary.
- Oil-free? Use a splash of veggie broth instead to help the spices stick to the carrots and line the baking sheet with parchment paper to prevent sticking. They may take a bit longer to caramelize, but they will eventually brown nicely.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Sodium: 165mg | Potassium: 19mg | Fiber: 4g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 24mg | Calcium: 6mg | Iron: 6mg
