Roasted Rainbow Carrots

Published by Gabriel Avila-Mooney in fullcircle.com on November 2014

Ingredients

  • 2 bunches of rainbow carrots, peeled and wash, patted dry
  • Olive oil, for drizzling
  • Honey for drizzling (local and organic preferably)
  • freshly ground pink himalayan salt and black pepper, to taste
  • A few sprigs of fresh rosemary, torn a bit

Instructions

  1. Preheat oven at 450°.
  2. Place carrots on parchment lined baking sheet (if any of the carrots are super thick, slice in half the long way).
  3. Drizzle with olive oil, honey and season with salt and pepper.
  4. Sprinkle with rosemary. Roast for about 30 minutes, tossing after the first 15 minutes.
  5. Simple and delicious!

Sources: http://www.fullcircle.com/goodfoodlife/2014/11/06/roasted-rainbow-carrots-recipe/