These rainbow carrots are tossed with olive oil and fresh rosemary and then roasted to perfection. They are simple to make, so flavorful, and really dress up the dinner table with their vibrant color!
Scrub or peel the carrots, then cut them into slices.
In a mixing bowl toss together the carrots, olive oil, fresh rosemary, salt & pepper.
Spread the carrots onto a baking sheet and place in the oven to roast for 20-25 minutes or until tender.
Serve, and enjoy!
Notes
Leftovers may be stored in an airtight container in the refrigerator for up to 5 days.
You could substitute 2 teaspoons of dried rosemary, but I wouldn't recommend it. Fresh is best!
~Eat the Rainbow~Did you know? Rainbow carrots are packed full of fiber, potassium, vitamin C, and phytonutrients such as beta-carotene, lycopene, lutein, and anthocyanins all of which support heart health, eye health, a healthy immune system, and may reduce your risk of certain types of cancer!