These Oven Roasted Rainbow Carrots are a wonderfully winter-inspired side dish. Featuring rainbow carrots and naval orange juice, this recipe is a tasty blend of earthy, herby, and tangy flavors!
2 pounds of rainbow carrots: peeled, if desired; thicker ones halved lengthwise
2 tablespoons of high-heat oil - ex. sunflower or canola
1 1/2 teaspoons of chopped fresh thyme leaves
3/4 teaspoons of ground cumin
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Juice of 1/2 naval orange
3 tablespoons of pure maple syrup
1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. Place the carrots on the prepared baking sheet. Drizzle the oil over the carrots and sprinkle on the thyme, cumin, salt, and pepper. Toss the carrots well so that they are evenly coated. Spread them out into one even layer. Roast for 15 minutes.
3. Meanwhile, whisk together the orange juice and maple syrup. After the carrots have roasted for 15 minutes, pour the orange maple mixture over the carrots and toss well. Spread the coated carrots back out evenly on the baking sheet. Roast for another 5 to 10 minutes until the carrots start to brown, caramelize, and are tender when pierced with a fork or knife.
4. To serve, place the carrots on a plate or platter, and sprinkle with extra thyme, if desired.
