Roasted Tri-Colored Carrots with Fresh Herbs
Roasted Tri-Colored Carrots with fresh Herbs
2 lbs. Of tri-colored carrots, trimmed, peeled and cut into ½ inch sized pieces.
2 tbsp extra virgin olive oil
2 tsp chopped fresh rosemary
1 tsp each of salt and pepper
2 tbsp fresh chopped parsley
Optional: 2 tsp of fresh lemon juice
Preheat the oven to 450 degrees.
Line a baking sheet with foil. Add chopped carrots to the baking sheet and drizzle with extra virgin olive oil, rosemary, salt and pepper. Toss to combine and arrange the coated carrots in a single layer. Roast for 30-35 minutes or until lightly browned and fork tender. Make sure to stir halfway through the cooking process.
Put carrots immediately into a serving bowl and sprinkle with lemon juice and chopped parsley.