These Roasted Rainbow Carrots make up a dish that is simple stupid perfect, and sometimes, that’s exactly what ends up stealing the show. The gorgeous colors make them stand out as special and unique, the fresh herbs add, but don’t mask the delicate sweetness of the carrots, and the salt and oil make them robust and satisfying. On the day of my croquet party, this was the dish that all of the guests ensured would be posted on Dirty Laundry Kitchen. When they found out that not only would they be posted, but that it’s incredibly easy to make they were thrilled. I also love them. These Roasted Rainbow Carrots are so good that I make them by the pan full and keep them around all year long, for snacks, dinner, you name it. They also inspired one of the courses on my 2014 Thanksgiving dinner, so I know for a fact they make a great meal when served with a little yogurt over barley, farro, or bulgar wheat. This is definitely a recipe to have up your sleeve. Roasted Rainbow Carrots. Simple Stupid Perfect.
- 4 pounds rainbow carrots (if you can’t find them, regular are great too)
- course sea salt
- olive oil
- 2 tablespoons minced tarragon
- 2 tablespoons minced dill
- Preheat oven to 400° F.
- Rinse carrots (scrub if really dirty, but don’t peel); remove ¼ inch from each end.
- Slice in half. You may want to do this again just to the thick half. Cut on the bias into 1 inch pieces.
- Pile onto a baking sheet. Toss liberally with olive oil and coarse sea salt.
Where’s the pepper you ask? Sometimes simple is best. - Roast for 20 minutes. Using a fork or pairing knife, test the carrots. They should still be a bit firm, but you should be able to pierce them with little effort.
- Remove to a serving bowl. Add the minced herbs. Toss well. Garnish with some dill flowers if you have them.
