Oven Roasted Rainbow Carrots
Rainbow Carrots make for a festive nutritious side dish. Accented with pomegranate seeds (arils), a dash of nutmeg, and savory herbs, this colorful blend is a true crowd pleaser every time!
Basic prep for roasting rainbow carrots:
If using non-organic carrots, peel first, then cut into large chunks 1 – 1 1/2 inch pieces. Baste with extra virgin olive oil. Add finely chopped fresh herbs such as thyme, sage, and oregano. I like to add 1/2 teaspoon of nutmeg for a warm, seasonal flavor. Sprinkle generously with sea salt and freshly ground pepper to taste. Cover with foil and cook at 375 F (190 C) for 30-minutes. Remove foil and stir. If necessary, cook an additional 10 – 15 minutes until just soft enough to penetrate with a fork, while remaining crunchy.
Add 1/2 cup of pomegranate seeds on top for a colorful holiday touch!