Parmesan Roasted Rainbow Carrots
These roasted rainbow carrots are so quick and simple to make! This easy recipe brings out the carrots' natural sweetness and is perfectly complimented by the bold flavors of the garlic and parmesan.
Servings: 2 servings
Calories: 190kcal
Ingredients
- ½ lb multicolored carrots
- 1 tablespoon olive oil
- 1 tablespoon butter
- ⅛ teaspoon sea salt
- 1 pinch pepper
- 1½ teaspoon minced garlic
- ½ oz parmesan cheese
- 1 teaspoon fresh parsley
Instructions
- Place the multicolored carrots in a small baking dish and drizzle them with olive oil. Toss the carrots until they are evenly coated, then top with butter, salt, and pepper. Bake in the oven at 400 degrees F for 30 minutes, rotate halfway through.
- Remove the carrots from the oven, then top with garlic and parmesan cheese and bake another 5-10 minutes depending on your oven.
- Top roasted carrots with chopped parsley or fresh herbs after plating.
Notes
- The carrots I used were pre-peeled, so make sure you peel yours before roasting if they aren't peeled already.
- Avoid stacking the carrots in the baking dish. Keeping them in a single layer will allow them to cook evenly.
- You can also use a baking sheet lined with parchment paper to roast your rainbow carrots.
- If the carrots have dry spots when you take them out of the oven to rotate them, you can use a spoon to ladle some of the oil and butter onto them from the bottom of the baking dish.
- These roasted rainbow carrots can be stored in the fridge in an airtight container for up to 4 days, or in the freezer for up to 6 months.
- If you're looking for multicolored carrots but don't have a Trader Joe's in your area, check out your local farmers market.
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Cholesterol: 20mg | Sodium: 383mg | Fiber: 3g | Sugar: 5g
