Roasted Rainbow Carrots with Wild Dill and Lavender Glaze



  1. Preheat oven to 425°F.
  2. Toss carrots with oil and salt in a shallow roasting pan.
  3. Roast carrots for 20 minutes, until they are browned on the bottom.
  4. With a spatula or tongs, flip the carrots over and roast another 10 minutes to brown the bottoms. The carrots should be tender, but firm. 
  5. Drizzle vinegar over carrots and shake pan a few times.
  6. Roast carrots until most of vinegar is evaporated, about 2 minutes more.
Wild Fernleaf Dill Olive Oil
from 6.75
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