Multicolor rainbow carrots, roasted to perfection, are a stunning side dish for your main course. Roasting root veggies at a high temperature brings out their natural sweetness. They’re both sweet and savory with a slight salty flavor.
Ingredients
- rainbow carrots: 1 pound
- olive oil: 1 Tbsp
- honey: 1 Tbsp
- garlic salt: 0.5 tsp
- ground black pepper: 1 tsp (freshly ground)
- fresh rosemary: 1 tsp (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
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Peel carrots and cut in half lengthwise or into quarters if thick. Carrot pieces should be about the same size, so they will cook evenly.
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Place carrots on the baking sheet in a single layer, being sure not to overcrowd the pan, drizzle with oilve oil, and toss until evenly coated.
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Roast carrots in the preheated oven for 15 minutes.
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Whisk honey, garlic salt, and pepper in a small bowl. Remove carrots from the oven, drizzle with honey mixture, and toss to coat. Return to the oven; cook until carrots are tender and begin to caramelize around the edges, 5 to 10 minutes more.
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Transfer carrots to a serving platter, sprinkle with rosemary, and serve.
