Roasted Rainbow Carrots
1 Tbspolive oil
1 Tbspclarified butter
1 Tbspfreshly squeezed lemon juice
1 Tbspfresh thyme (substitute 1 tsp. dry thyme)
1 Tbspgood quality maple syrup
·ground himalayan sea salt, to taste
·freshly ground black pepper, to taste (i always use mixed peppercorns)
3 bunchrainbow carrots, scrubbed (or peeled) and top cut down to 1-inch long
1/2 Tbspfresh chopped parsley, for garnish
How to Make Roasted Rainbow Carrots
- Preheat oven to 400ºF and line a baking dish with foil; set aside.
- In a small bowl, combine olive oil, butter lemon juice, thyme, maple syrup, sea salt and black pepper. Stir the ingredients well. Place carrots in a single layer in the prepared baking sheet and pour over the marinade; toss until well coated.
- Transfer to preheated oven and roast carrots for about 25-30 minutes, flipping them half way. Transfer to a serving plate and sprinkle parsley over.
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