Roasted Tri-Colour Carrots

November, 2018

Fresh rosemary and olive oil are staples in this savoury—and colourful—vegetable dish.

3 lbs tri-coloured carrots

3 Tbsp olive oil

½ tsp kosher salt

½ tsp ground pepper

1 tsp fresh rosemary, finely chopped

1 tsp large-flake sea salt (such as Maldon)

Preheat oven to 450ºF. In a large bowl, toss the carrots in the olive oil, salt, pepper and rosemary until evenly coated. Place carrots in a single layer on a rimmed baking sheet lined with parchment paper.

Roast 20–25 minutes, or until the carrots are tender and golden. Place on a serving tray and sprinkle with the finishing salt. Serve warm.

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