Food | Picky Bits

roasted rainbow carrots

I’m settling into the week after a magical retreat in Ojai with some pretty wonderful women this past weekend. We practiced yoga, created alongside each other at a few fabulous workshops, and of course ate our fair share of deliciousness while talking heart to heart. Taking some time away like this is incredible, and whether you can take time for a full weekend retreat or just an hour out of your day, doing something that allows you to connect with yourself and maybe some others, is good for the soul.

You know what else is good for the soul? Roasted vegetables. Seriously. Roasting veggies is my favorite because it truly enhances the flavor of your food and makes for an easier cleanup. I just find that my veggies always come out tasting that much better when they’re coming straight out of the oven.

Today it’s all about roasted carrots. Rainbow carrots are so pretty to look at, and the color differences in each carrot translates into different health benefits, meaning more good stuff for you! Ps. Trader Joe’s sells organic rainbow carrots if you can’t head out to your local farmers market.

The lovely Amanda Gallant  came over to shoot these colorful beauties as I roasted them to side dish (and snacking) perfection. 

Roasted Rainbow Carrots

1 lb heirloom carrots
1/4 cup Thrive algae oil
1 tsp sea salt
Fresh rosemary

Preheat your oven to 400 degrees.
Peel, wash, and slice your carrots in half.
Arrange your cut carrots on a baking sheet covered in tin foil or parchment paper.
Drizzle with your oil and salt, then use your hands to evenly coat. Arrange your carrots so they’re cut side up. Roast for 45 minutes to an hour, until they’re soft to bite but crispy on the outside!

Sprinkle with fresh rosemary and serve warm with some kind of dipping sauce!  This garlic-dipping sauce is a go-to for me!



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