Yes, it’s true! I dare say that Spring has shown it’s bashful head yesterday and definitely this morning, here on the east coast! Yay! It was pouring rain, sleeting, and yes, even snowing again, 2 days ago. But today, I woke to sunshine and it’s even warm enough for a run!
I found these beautiful rainbow carrots the other day that just reminded me that spring would eventually have to come, right? So I threw this together. It’s bright, flavorful, and it will show beautifully on a side of anything you make. Best of all, it’s super easy, delicious, and quick to make. All you need is the zest of 1 lemon (meyer, if you can get it), Olive oil, parsley, and a flaky sea salt. Spring Roasted Rainbow Carrots
1 bunch of Rainbow Carrots
1 Meyer lemon, zested
Olive Oil for drizzling over carrots
1 handful of parsley, chopped finely
Flaky Sea Salt, Maldon or Fleur de Sel
Wash carrots thoroughly, cut off tops of greens, or you can leave a little bit on top if you like that look. Do Not peel carrots.
Place on baking pan and drizzle with olive oil and sprinkle with all of lemon zest and sea salt, to taste. You don’t need a lot of salt here.
Roast for about 20 minutes at 400°.
About 5 minutes before it’s done, take parsley and sprinkle over top and return to the oven. I like to just cook the parsley, but not over do it. This makes it a quick way to get that last taste in the mix.
Serve immediately on a platter.