Roasted Rainbow Carrots
Yield: 4 servings
Prep time: 5 mins
Ready In: 20 mins
1 lb. mini rainbow carrots, peeled or unpeeled
1-2 tsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh chives
A generous sprinkling of salt and pepper
1 tsp olive oil
1 tsp fresh lemon juice
A couple of pinches of lemon zest
2 tsp honey
Salt and pepper, to taste
Additional chopped fresh thyme and chives for garnish
- Preheat oven to 425 degrees. Wash and peel carrots, and pat dry. (I actually leave the skin on since it is so tender and full of nutrients). Lay carrots on a baking sheet, and drizzle with olive oil. Add chives, thyme, and salt & pepper. Toss well to coat. Roast for about 15-20 min., turning once. The skins should slightly brown and blister.
- Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until well combined. Season with salt and pepper as needed.
- Drizzle glaze over the cooked carrots, and garnish with a sprinkling of chopped fresh thyme and chives.