Discovering rainbow carrots was a game-changer for me. These colorful beauties not only add vibrant hues to your dish but also offer unique flavors. If you’re a carrot enthusiast like me, you’ll love this simple yet delicious combination of roasted rainbow carrots and green beans.
Ingredients
- Green beans (amount as desired)
- Rainbow carrots (preferably fresh with greens, but any will do)
- Olive or avocado oil spray
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C). - Prepare Baking Sheet:
Lightly spray a baking sheet with avocado oil or olive oil spray. Avocado oil helps achieve a nice browning effect. - Prepare Vegetables:
- Green Beans: Trim the ends off the green beans but leave them whole.
- Carrots: Wash the carrots thoroughly. If you prefer, you can peel them, but I like to keep the peel on for extra texture and nutrients. Cut the carrots diagonally into 1-2 inch chunks for a visually appealing presentation.
- Season Vegetables:
- Spread the green beans and carrot chunks in a single layer on the prepared baking sheet.
- Spray the vegetables with olive or avocado oil to coat them evenly.
- Season with sea salt and freshly ground black pepper. For the best flavor, use freshly ground pepper – it’s worth it!
- Roast:
- Roast the vegetables in the preheated oven for about 15 minutes, or until they are tender and slightly charred. If you like them more charred, you can leave them in a bit longer, checking every few minutes to ensure they don’t burn.
- Serve:
- Once roasted, remove the vegetables from the oven and transfer them to a serving dish. Enjoy them hot as a flavorful and colorful side dish.
Jana's Corner & One and Done Recipes 
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