Oven Roasted Rainbow Carrots with Oregano Recipe
This simple recipe for oven roasted rainbow carrots requires only five ingredients. It's easy to make and yet elegant enough for a dinner party.
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Servings: 8 servings
Ingredients
- 20 rainbow carrots
- 1 tablespoons extra virgin olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon pepper
- ¼ teaspoon dried oregano
Instructions
- Preheat the oven to 450º F. Peel the carrots, cut off the ends, and trim the stems, leaving about 2 inches of stalk. Rinse the carrots and pat them dry.20 rainbow carrots
- Place the carrots on a baking sheet lined with foil. Drizzle with olive oil, salt, pepper, and oregano. Toss to coat well.1 tablespoons extra virgin olive oil, ¼ teaspoon Kosher salt, 1/8 teaspoon pepper, ¼ teaspoon dried oregano
- Roast the carrots for 15-17 minutes or until tender with the prick of a fork. Serve!
Notes
- Store leftover carrots in the refrigerator for 2-3 days.
Nutrition
Calories: 78kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25478IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 0.5mg
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