| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound orange carrots, unpeeled
- 1 pound rainbow carrots, unpeeled
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon grated orange zest (see Cook’s Notes)
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon fleur de sel
Instructions
- Preheat the oven to 450˚.
- Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
- Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 127 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 556 mg |
Reviews
Easy and delicious! And it adds such beautiful color on the table to boot. Making it again this year.
Idk why the rating on this recipe is so low. I made these last night and turned out great!
I am not a fan of cooked carrots but these were so easy and really delicious . I will definitely make them again!
Easy and delicious recipe. I used about 2 t. canned, concentrated orange juice as I did not have an orange. Turned out great.