Roasted Tri-Color Carrots

 This is not only a beautiful dish, but it's delicious and healthy! Carrots have a natural sugar in them that when they are roasted at a high heat, they release these sugars and make the carrots sweet. I love these carrots as a side dish anytime of the year, but spring is when I can get them at my local farmers market. Depending on what you are serving the carrots with, a red or white wine works. Cheers!


2 lbs. Of tri-colored carrots, trimmed, peeled and cut into 1/2 inch slices

2 Tbs. extra virgin olive oil

2 tsp. Chopped fresh rosemary

1 tsp. Chopped fresh thyme

1 tsp. Salt and pepper

3 tsp. Freshly chopped Italian parsley


Preheat oven to 450 degrees

Place chopped carrots into a bowl and add extra virgin olive oil, rosemary, thyme, salt and pepper.  Mix well.

Spread carrot mixture evenly on a baking sheet lined with foil.

Roast for 30 or until carrots are caramelized and fork tender in the center.

Place carrots into a bowl and sprinkle parsley over the top.  Add more salt and pepper if needed.

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