Roasted Rainbow Carrots
Serves 8
These rainbow carrots are beautiful and delicious. Roasting is a great way to bring out the sweetness in the carrots.
- Jessica Siegel, Registered Dietitian
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INGREDIENTS:
1 2-pound bag Colorful Harvest rainbow crunch carrots, peeled and cut on the diagonal into 1-inch pieces
1 1/2 tablespoons Napa Valley organic olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons water
1/2 fresh lemon
1/4 cup fresh flat leaf (Italian) parsley leaves, minced
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DIRECTIONS:
– Preheat oven to 425º Fahrenheit.
– Toss carrots with olive oil, salt and pepper and place in a roasting pan. Add 2 tablespoons water to the pan and cover tightly with aluminum foil. Cook about 25-30 minutes, shaking pan occasionally.
– Remove from oven, uncover, squeeze lemon juice over carrots and sprinkle with half of the diced parsley. Return to oven and cook about ten to 15 more minutes, until carrots are browned. Sprinkle with remaining parsley and serve.
| Each 1-cup serving contains: |
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron |
70 3 g 0 g 0 g 0 mg 140 g 11 g 3 g 5 g 1 g 384% DV 14% DV 4% DV 3% DV |
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