Dinner: Oven Roasted Tricolor Carrots

I have a confession to make. Lately, I’ve been obsessed with Tricolor Carrots, Brussel Sprouts and Portobello Mushrooms. I see this obsession particularly with the Tricolor/Nantes Carrots to last a while. So far, I’ve found the best way to do them is oven-roasted. I actually would like to replicate what I tried in Kelowna at Basil & Mint Restaurant. Those carrots were absolutely delish. Its because of that that when I went to Atwater Market a few weeks ago, I got a bag of these carrots and amazingly, also the second reason why I love buying carrots is that they can be preserved for a good while.

This is a simple recipe and I’m sure someone else has probably done it but I did put this together on my own.

Oven-Roasted Tricolor Carrots

Ingredients

10 Tricolor Carrots (or Nantes carrots), scrubbed and cleaned
2 tbsp Avocado Oil (or extra virgin olive oil)
1 tsp Herbes de Provence (or as you see fit)

How to make it

Preheat oven to 375F. Line baking tray with parchment paper.
Lay carrots in a single layer on top of the parchment paper.
Drizzle oil over the carrots.
Sprinkle on the Herbes de Provence.
Put in oven for 20-25 minutes or when carrots are tender enough for your taste.

Simple and easy is what I usually aim for. We paired this up with Tourtiere which is a meat pie. Plus, Tricolor carrots have a sweeter taste, especially my favorites are the purple ones with the orange center that taste a little like sweet potatoes. Plus, Herbes de Provence is one of the best herb blends for making a lot of different varieties of food from pork chops, chicken, turkey and even vegetables. It is our go-to spice for a quick solution that packs a little extra taste.

How do you like to cook carrots?