too many people don’t know about rainbow carrots so I’m here to spread the good news🥕🌈 these simple herb roasted carrots with pesto, feta, and almonds are a great side for the holidays, making that one vegetarian cousin feel special
to make:
• Preheat the oven to 425°F
• Clean and remove stems from your carrots, peeling is not necessary but you can if you’d like
• line a baking sheet with parchment paper and lay the carrots on it. Drizzle them with extra-virgin olive oil, salt, pepper, and the leaves from a couple stems of fresh thyme.
• Roast for about 30 minutes or until deeply browned, flipping the carrots about halfway through
• Before serving, drizzle with pesto(store-bought or homemade), crumbled feta, and slivered almonds. Add some more fresh thyme leaves to make it pretty and eat! I love adding the leftovers to a salad next day
to make:
• Preheat the oven to 425°F
• Clean and remove stems from your carrots, peeling is not necessary but you can if you’d like
• line a baking sheet with parchment paper and lay the carrots on it. Drizzle them with extra-virgin olive oil, salt, pepper, and the leaves from a couple stems of fresh thyme.
• Roast for about 30 minutes or until deeply browned, flipping the carrots about halfway through
• Before serving, drizzle with pesto(store-bought or homemade), crumbled feta, and slivered almonds. Add some more fresh thyme leaves to make it pretty and eat! I love adding the leftovers to a salad next day