Roasted Rainbow Carrots

Published by Gabriel Avila-Mooney in on November 2014


  • 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


  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!