Roasted Rainbow Carrots with Colorful Baby Potatoes

Roasted root vegetables are always a welcome side dish in my home.  Not only are they easy to make, they go with a variety of main dishes.  Rainbow carrots are my favorite carrots, and we grow them every year in our garden.  They aren’t usually ready until February, so I was thrilled to find these beauties at the store.  I just had to pair them with these wonderful baby potatoes.  This is a delicious, quick, and healthy side dish, which is perfect for a weeknight meal!

Roasted Rainbow Carrots

rainbow carrots recipe

roasted rainbow carrots

Preheat oven to 400 degrees.  Clean and peel the outer layer off your carrots.  Cut them in half and then cut the large half lengthwise.  This will ensure more even cooking.  Clean your potatoes and prick a small hole in each potato.  Pat all the veggies dry and set aside.  Peel the garlic cloves and leave whole.  Toss the carrots and potatoes with olive oil and all spices.  Place on a greased pan in a single layer (cast iron does a great job).  About 15 minutes into cooking, add your garlic cloves and toss around all the vegetables (you can add the garlic cloves at the beginning, but they may over cook).  Check veggies and flip as needed.  Cook for about 40-45 minutes or until fork tender.  Enjoy!  Best if served immediately.

#1 Garnish with a little parsley.
#2 Pair the veggies with a hunk of feta cheese for a light and vegetarian meal, or pair with a roasted chicken or beef roast.
#3 Use as a healthy alternative to chips or fries when having a sandwich or burger.

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