This past Saturday, my daughter and I attended a baby shower, ate at b.good (obsessed with the avocado & kale bowl), a did some shopping.
While we were at Trader Joe’s, I spied a bag of tricolor carrots and grabbed them faster then the crazies shopping for Lilli Pulitzer at Target this weekend (honestly, there was pandemonium).
I wanted to approach our first tricolor carrot recipe in a simple way (besides just chomping into them raw) so I opted to simply roast them with olive oil, salt and pepper to see what differences in flavor would be enhanced (I promised the kids each color would taste different so I kept my fingers crossed).
5 lbs tricolor carrots, thickly sliced
A few tablespoons of olive or grapeseed oil
salt & pepper
1. Preheat the oven to 400 degrees Fahrenheit. Roast for 10 minutes, flip/stir the carrots, and roast another 10-15 minutes.
2. In a large pan, drizzle the carrots with oil, toss well and season with salt & pepper.