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Roasted Rainbow Carrots with Ginger

5 from 1 vote

Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe's, she couldn't believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.

Prep Time: 5

Cook Time: 30

Total Time: 35

Yield: 6 servings

Course: Side Dish

Cuisine: American

Ingredients

2 pounds rainbow carrots (peeled and cut crosswise into 3-inch pieces)
3 teaspoons olive oil
1/2 tsp kosher salt
freshly ground black pepper (to taste)
1 teaspoon finely minced ginger
2 tablespoons chopped cilantro

Instructions

Preheat oven to 425 degrees.
In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger. Toss to evenly coat. Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through.
Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.

Nutrition

Serving: 1/2 cup, Calories: 82kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0.5g, Cholesterol: 5mg, Sodium: 198mg, Fiber: 4g, Sugar: 7g

- WW Points: 1

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