Tri Colored Carrots

Posted by Annette Bellisari on

Recipe: Tri Colored Carrots



Serves 6-8

3 to 4 bunches (depending on size) fresh tri colored carrots, peeled

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Salt and freshly ground black pepper, to taste

*You can garnish with arugula, roasted pepitas, cinnamon or just serve as is with a sprig of rosemary.


Preheat the oven to 450°:F. Cut the carrots into thirds, crosswise on a sharp diagonal.

Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.

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