Roasted Rainbow Carrots
Serves 4
Ingredients
- 2 bunches rainbow carrots
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sumac (lemony mediterranean spice)
- 1 teaspoon flaky finishing salt
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Remove carrot tops; discard or save for another use (like making carrot top pesto). Peel carrots, if desired. Cut large carrots in half, lengthwise.
- Place carrots on prepared baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with sumac and salt.
- Roast 5 minutes. Flip carrots and roast anoter 5 to 10 minutes until slightly softened and caramelized.
- Serve warm or at room temperature.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 140
- Fat: 8.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 730.0 mg
- Carbohydrates: 18.0 g
- Fiber: 5.0 g
- Added Sugars: 0.0 g
- Sugar: 9.0 g
- Protein: 2.0 g