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Roasted Rainbow Carrots with Rosemary and Parsley


Rainbow carrots roasted until tender and soft, coated with fragrant rosemary and fresh chopped parsley.


  • 12 medium rainbow carrots
  • 1 sprig of fresh rosemary
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste


  1. Pre-heat oven to 450 deg Fahrenheit (230 deg Celsius)
  2. Wash the carrots well, and pour 2 tablespoons of vegetable cooking oil in a baking dish or cast iron skillet
  3. Place carrots in the baking dish or cast iron skillet and drizzle a bit of oil over carrots
  4. Sprinkle fresh rosemary over the carrots
  5. Roast carrots in oven for 45 minutes, turning over once halfway
  6. Garnish with chopped fresh parsley and add salt and pepper to taste
  7. Serve as a side dish to meats like chicken, pork or beef.
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Side Dish
  • Cuisine: Paleo, Grain-free, Gluten-free
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