This is hardly a recipe. This should be titled How to Roast Carrots. I make this easy side dish all the time in the winter! For heaven’s sake, don’t measure. Use this same method for any amount of carrots you’d like, just don’t over crowd the pan. A whopping four bundles fit nicely on a jelly roll sheet. I used maple sea salt here and it was phenomenal but plain sea salt is just fine too.

I knew I wanted to serve carrots at my Frozen dinner party early on as an homage to both Olaf, the snowman with a carrot nose, and Sven, the carrot-loving reindeer. If there’s one great entertaining tip I learned from watching Barefoot Contessa all these years, it’s that not every dish at a dinner party has to be – or should be – rich. So I decided to go with a simple roasted carrot side dish that wouldn’t compete with my show-stopping Garlic and Gruyere Smashed Potatoes.

The Rose Table is in no way affiliated with The Walt Disney Company. 

Gorgeous photos courtesy of My Curly Adventures.

Roasted Rainbow Carrots
Rainbow carrots
Olive oil
Sea salt, pepper

1. Peel carrots and remove ends.
2. Cut carrots into equal pieces. You may need to cut thicker carrots in half.
3. Toss with sea salt, pepper, and olive oil.
4. Roast at 375 for 30 minutes or until fork tender.

Read more about Frozen here. Watch my Frozen video:

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Cheers,

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