Roasted Rainbow Carrots

This isn’t an “Easter” dish, per se, but it is our family’s tradition to have a carrot dish on the Easter dinner table, in honor of the Easter Bunny’s “favorite food.”


1 lb small whole carrots (bonus points if they are “rainbow-colored,” that is, multicolored like one can find at natural foods stores)
2 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt
Salt and freshly-ground black pepper, to taste
Fresh parsley or chives (optional)


Preheat oven to 450F. Scrub carrots and trim off excess greens (leave a little “stem”) and hairly-looking tips of roots. Place carrots, olive oil, and Kosher salt in a ziploc bag, seal, and shake to coat vegetables thoroughly with oil and salt mixture.

Transfer seasoned carrots to a rimmed baking sheet. Roast in preheated oven for about 15 min, turning once about halfway through. When carrots are just barely tender, remove from oven and transfer to serving platter. Season with salt and pepper, and optional chopped parsley or chives, to taste. Serve immediately.