Roasted Rainbow Carrots

Roasted rainbow carrots are cooked in the oven with a butter and garlic, then tossed with fresh orange juice and parsley for a sweet and salty flavor.

Course Side Dish

Cuisine American

Diet Paleo, Refined Sugar Free

Prep Time 10

Cook Time 15

Servings

Calories 137kcal

Author Lauren

Cost $3.68 / 92¢ per serving

Equipment

Ingredients

2 pounds rainbow carrots peeled and cut into ½-inch pieces
2 tablespoons melted butter ghee for Whole30/Paleo
3 cloves minced garlic
Salt and pepper
2 tablespoons fresh-squeezed orange juice
2 tablespoons parsley

Instructions

PREPARE: Preheat the oven to 425˚F and line a baking sheet with parchment paper
ROAST THE CARROTS: Place the carrots in a large bowl and drizzle with butter, garlic, and 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well to evenly coat all the carrots and spread over the prepared baking dish. Roast for 15 minutes, turning them halfway through.
SEASON AND SERVE: Transfer the carrots to a serving bowl and toss with the orange juice and parsley. Serve warm.

Notes

IF YOU CAN'T FIND RAINBOW CARROTS - Feel free to use regular orange carrots or keep an eye out for baby rainbow carrots (see the post for minor time adjustments).
COOKING FOR A CROWD? -Hover over the servings at the top of the recipe card and use the slider to adjust for more servings.

Nutrition