I love serving bright vegetables like carrots or green beans when having people over for dinner. It’s true that people eat with their eyes first and seeing bright colors like these tri-color carrots makes the dish even MORE attractive. How else do you think I have been able to convince my husband to eat his vegetables?!? Carrots also make for great FODMAP safe vegetable options as they are low FODMAP. This would be a perfect side dish for a Passover Seder or Easter Sunday.
I am the first to admit that I am SUPER particular when it comes to carrots. I will only eat them cooked if they are super on the al dente side. To me, there is nothing worse than a mushy carrot! GROSS! My Grandpa and I used to have a joke because he knew how much I hated cooked carrots and would always ask if I had my portion. When he saw something being served that he didn’t want, he would say “I had it for lunch.” I have a memory of my aunt always bringing these overly cooked steamed carrots with cinnamon that everyone seemed to love but made me cringe. Isn’t it funny how the preparation of certain foods can be such a trigger?
Looking for other great Passover or Easter recipes? Check out a few of my favorites: lemon roasted potatoes, coconut macaroons, & flourless chocolate cake.
Tri-Color Roasted Carrots
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Category: side dish
- Cuisine: American
Ingredients
- 1 package of tri-color carrots
- Extra virgin olive oil, to drizzle
- A pinch of kosher salt (enough to sprinkle on top of all the carrots)
Instructions
- Preheat oven to 450 degrees.
- Wash, scrub and dry carrots (no need to peel) and place on an aluminum lined baking sheet.
- Drizzle carrots with olive oil and kosher salt.
- Roast for 8 minutes, rotate and cook for another 8 minutes.
Notes
Garnish with your favorite herb or zest of a lemon.
Keywords: roasted carrots, passover side dish, fodmap safe vegetables