One thing that we make pretty often around here is roasted carrots, or carrot fries. I love to slice carrots super thin, and then add a ton of crushed garlic and olive oil and roast them until they are nice and toasty with a little bit of brown on the edges. We eat them as a side dish when I make sandwiches, or hamburgers, or anytime really. I will even just make a big batch in the middle of the day for a snack.
I found these rainbow carrots at the Farmer’s Market last month, and they were just too pretty to resist. I thought that their festive coloring would be particularly nice for a Thanksgiving side dish, so I bought them to try them out before the holiday. I decided to just roast them up with some olive oil, salt, pepper, and fresh thyme. They were very good! I really didn’t know if there would be a big flavor difference between the rainbow carrots and normal orange carrots. There was a little difference, but it was very subtle. I felt that the yellow carrots were the most mellow.
I just love the vibrant hues of these carrots! I think it’s such a nice way to add some brilliant color to a meal.
Roasted Rainbow Carrots with Thyme.
- 1 bunch rainbow carrots peeled and sliced lengthwise
- fresh thyme or another fresh herb of your choice
- 1/4 cup olive oil
- sea salt
Preheat oven to 450 degrees. Lay the carrots and thyme on a cookie sheet.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Bake at 450 degrees for about 50 minutes until carrots are tender.
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
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