When I saw these gorgeous rainbow carrots at the grocery store, I threw them into my cart immediately without really having a plan for them. Before I go grocery shopping for week, I meal plan literally everything Kevin and I will eat. I make a list of what each of us will have for breakfast, lunch, dinner, and even snacks/dessert. After I plan the meals, I make a list of all the ingredients and various items I must purchase at the store. If I didn’t meal plan I don’t know how I would have any clue what to buy. Luckily, extra veggies are easy to incorporate into dinner, so I roasted the rainbow carrots and served them alongside cauliflower mashed potatoes and mushroom gravy (both recipes will be on the blog before Thanksgiving!). I also breaded a turkey cutlet for Kevin to bulk up his meal.
These Roasted Rainbow Carrots are very simple and easy to make. Just simple peel and slice the carrots, then toss them with a little bit of oil, salt, pepper, and thyme. They would be a great addition to any weeknight dinner, but they are attractive and delicious enough to serve at your Thanksgiving table. The purple, yellow, and orange carrots add a nice burst of color to a meal that is usually less-than pleasing to the eye (tan turkey, tan gravy, white potatoes, white roll…you get the idea). This is the second recipe in my Thanksgiving series (Pumpkin Oatmeal Streusel Bars (V, GF) were the first!). Keep an eye out for the last two recipes– they will both be posted within the next week!
Active Time: 5 minutes Total Time: 25 minutes
1 lb rainbow carrots
1 tablespoon grapeseed oil (or extra virgin olive oil)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon thyme
Preheat oven to 425 degrees F. Line a baking sheet with foil and set aside.
Peel the carrots and slice them into ½ inch rounds. Transfer them to the baking sheet and drizzle with grapeseed oil. Sprinkle on the salt, pepper, and thyme and toss the carrots to coat.
Bake in preheated oven for 20 minutes, flipping carrots once half way through.
Enjoy Roasted Rainbow Carrots immediately.
Nutrition Information per serving:
Calories: 74 Fat: 4g Carbs: 10g Protein: 2g Sodium: 382mg Sugar: 7g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.