Name: Rainbow Carrots
Ingredients: 2 pounds rainbow carrots with tops; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon garlic salt (OR regular sea salt); Freshly ground black pepper; 3 tablespoons of feta; 2 tablespoons of pomegranate seeds

Rainbow Carrots

Orange you glad that #carrots are a healthy food?! With only 50 calories per cup, 3.5 grams of fiber, and 113% of your daily #vitaminA needs, they should be part of your daily diet! Research show that the #antioxidant #betacarotene (which converts to Vitamin A in our bodies) helps with heart, eye, bone, liver AND skin health (hello anti-aging vegetable!) as well as cancer prevention. Enjoy all colors of this #rootvegetabke to enjoy a variety of antioxidants! Yes….they have 12 grams of carbs but they are good, healthy carbs (only 8.5 grams net carbs, if you are counting). And I promise you: nobody ever got fat from eating carrots!! Try this recipe for a delish, flavor-packed side dish!

Ingredients

Scale

2 pounds rainbow carrots with tops
2 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt (OR regular sea salt)
Freshly ground black pepper
3 tablespoons of feta
2 tablespoons of pomegranate seeds

Instructions

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with salt and pepper. Use your hands to evenly toss the olive oil.
Arrange the carrots in a flat layer and bake for about 30 to 35 minutes or until carrots are lightly caramelized. Stir and flip halfway through baking so that all sides cook evenly.
Evenly sprinkle with feta and pomegranate seeds. Serve immediately.

Author: Robin Barrie