Roasted Rainbow Carrots


Version 2 Carrots

Like a kid in a candy store, the Farmer’s Market is my happy place! The markets are in full swing with everything from a mobile knife sharpening truck to a booth with bagels the size of your head. I often stop to converse with the farmers about their produce. The baby carrots were a show stopper this week, multi-colored and arranged loosely in a wicker basket. Baby carrots are sweeter than the full size carrots, but just as nutrient dense. These colorful carrots are in abundance at all the markets, and I couldn’t resist buying them. They were a perfect accompaniment to the grilled steaks that I served for dinner.

  • 1 pound baby carrots, trimmed and scrubbed (they don’t require peeling)
  • 1-2 tablespoons of extra-virgin olive oil
  • 1/2 teaspoon kosher salt or sea salt
  • Freshly ground black pepper, to taste

Pre-heat the oven to 425 degrees. Toss the carrots with the olive oil, salt and pepper. Arrange carrots in a single layer on a baking sheet. Roast until the carrots are crisp, but still a bit tender, about 15 minutes. Serve with a sprinkle of sea salt.

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