Monday, January 30, 2017

Butter Roasted Rainbow Carrots

I know I am slow to jump on the colored carrot band wagon, but how fun are these?!? Purple carrots, white carrots, red carrots, orange carrots...they are just the cutest things you've ever seen. Not to mention they are super sweet, full of fresh carrot flavor and makes the most beautiful side dish to any meal. Roast these carrots in some butter and fresh herbs and you are going to crave these carrots for many days to come! Enjoy ;)

Butter Roasted Rainbow Carrots

1 lb. whole, rainbow carrots
3 Tbs. butter
1-1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2-3 Tbs. parsley, chopped

Rinse the carrots and scrub them until they are clean. Peel them with a vegetable peeler. Cut them horizontally and place on a cookie sheet. Place some butter into a dish and microwave until melted. Drizzle the butter over the carrots and toss the carrots until coated. Season the carrots with salt, pepper and garlic powder. Turn the oven to 425 and place the cookie sheet into the oven. Bake for 5 minutes and then toss. Once the top of the carrots are golden brown, turn the heat down to 375 degrees and bake until the carrots are tender (about 10 minutes). Once the carrots are soft, serve them with the fresh parsley.

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