Roasted Rainbow Carrots with Ginger

1 Freestyle Points 82 Calories 17
Jump to Recipe
Roasted Rainbow Carrots with Ginger – an easy, colorful side dish.

An easy side dish that would make a delicious and beautiful addition to your Holiday table!

Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe’s, she couldn’t believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.

 

Roasted Rainbow Carrots with Ginger

Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe's, she couldn't believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.
Print
Did you make this recipe?

Roasted Rainbow Carrots with Ginger

1
Freestyle Points
82
Calories
Yield: 6 servings
COURSE: Side Dish
CUISINE: American
Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe's, she couldn't believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.

Ingredients

  • 2 pounds rainbow carrots, peeled and cut crosswise into 3-inch pieces
  • 3 teaspoons olive oil
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon finely minced ginger
  • 2 tablespoons chopped cilantro

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger.  Toss to evenly coat.  Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through.
  •  Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.

Nutrition

Serving: 1/2 cup, Calories: 82kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0.5g, Cholesterol: 5mg, Sodium: 198mg, Fiber: 4g, Sugar: 7g
Freestyle Points: 1
Points: +2
Keywords: Gluten Free, Paleo, Vegetarian Meals, Whole 30 Recipes

Pin It To Save For Later!

Roasted Rainbow Carrots with Ginger

 

2 PP 1 SP Clean Eating Recipes Sides Thanksgiving Recipes Under $10 Vegan Recipes Whole 30
posted November 24, 2015 by Gina
17 Comments / Leave a Comment »