Whole Roasted Rainbow Carrots
Whole Roasted Rainbow Carrots
This is my favorite way to cook carrots; whether they’re rainbow carrots or your regular orange carrots. The carrots need not to be peeled. The peels give them a nice texture and contain a ton of vitamins. Serve the carrots either hot or cold.
Ingredients
- 2 bunches rainbow carrots washed; stems trimmed
- 2 tsp sea salt
Balsamic Glaze
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp dried rosemary
Instructions
- Mix together the glaze ingredients.
- Line a baking pan with parchment paper. Lay out the carrots in a single layer. Drizzle the glaze over the carrots. Season with salt. Place in a preheated 350° oven for 45 minutes.
