Appetizer Recipes

Roasted Rainbow Carrots

Roasted Rainbow Carrots



Roasted Rainbow Carrots

Serves: 8


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


Preheat oven to 425 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 to 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.