so, we all know that vegetables are jam-packed with nutrients, but salads can get a little old. this roasted carrot recipe is such an easy way to prepare carrots and it can be used to cook just about any fresh or frozen veggie, with a little cooking time adjustment depending on the vegetable!
I seasoned the carrots with dried thyme, but you can use whatever herbs you have handy. salt and pepper in this recipe is completely optional and dependent on your taste preferences. different colors of vegetable have different type of phytonutrients in them, which is a fancy word for the good naturally-occurring chemicals in food. though the texture of the colorful carrots is identical, there can be subtle flavor differences which are really fun to observe! the white and golden carrots tend to be a little sweeter, while the purple carrots have a sweet/earthy flavor – they remind me some of the taste of beets!
you may have noticed that a common roasting ingredient is missing from this recipe – oil! you can definitely choose to add a teaspoon to the bowl when mixing the carrots + herbs, but i chose to leave it off to reduce added calories in this dish + keep the overall recipe as simple as possible, as well as better observe the flavor differences between the different carrots.
roasted rainbow carrots
- baking pan
- parchment paper
- medium bowl
- cutting board
- 8-10 each carrots I used a back of rainbow carrots, but any type would work.
- 1.5 TSP dried thyme
- salt & pepper to taste optional
- Preheat over to 425 degrees F.
- Wash and peel carrots.
- Chop carrots into bite-sized pieces.
- Toss carrots + thyme in a medium bowl.
- Spread carrots on a pan covered in parchment paper.
- Bake at 425 degrees F for 25-30 minutes.