Ingredients
- 6 medium to large Rainbow Carrots
- 1 Tbsp Avocado Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Turn the oven on to 450 Degrees.
- Peel and cut the carrots lengthwise in half or in thirds depending on the size of the carrots. They should be about a quarter of an inch thick after being cut.
- Place the carrots on a baking sheet and toss with 1 Tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Place carrots in the oven and bake for 15 to 30 minutes until a fork easily pierces the thickest part of the carrots, being sure to stir them around every ten minutes or so during cooking.
Notes
If you bought your carrots with the tops on, be sure to remove the tops from the carrots prior to cooking if you are not planning to make this dish right away after getting the carrots home. This will prevent the carrots from wilting.
Save the tops for pesto!
If you can't find rainbow carrots, you can certainly use all orange for this recipe, or even all purple.
You don't have to leave stems on the ends of the carrots as shown in the photos.
Try to find carrots that are smaller and thinner. You will not have to cut them down very much and they get more caramelized than thicker carrots and they don't take as long to cook.
Be sure to peel the carrots before cooking.
Feel free to use things other than salt and pepper to season these! Here are a few suggestions:
- Sumac
- Yellow Curry Powder
- Ancho or Chipotle Chili Powder
- Toss in Maple Syrup
- Fresh Thyme
- Fresh Sage
- Drizzle with Lemon Tahini Sauce
If you have a leftover carrots they are great on a sandwich!
These carrots can be made ahead and reheated if you are meal prepping. They will keep refrigerated for up to one week.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes
- Category: Side Dishes and Salads
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 35
- Sugar: 0
- Sodium: 297
- Fat: 4
- Saturated Fat: 0
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0