Easter will be here before you know it and this is the fourth recipe in the menu series to help you with decisions from appetizers to desserts. Most importantly, I want to keep it simple and fresh for you. With the beautiful weather on the way, you don’t want to spend the day inside slaving away when you can have a gorgeous dinner with little work.
My last dish was the Maple Orange Garlic Glazed Ham and what better side dish than roasted carrots? Tri-colored organic carrots! Roasting intensifies the flavor and when you add fresh herbs – well, you all know what I’m going to say!
This dish couldn’t be any simpler and when you buy organic, you don’t even need to peel them – just give them a good scrub. A lot of a carrot’s nutrients are in the skin and just beneath it but if you can’t find organic, no worries because the carrot still has lots of nutrients left in it. The fact that a carrot’s peel and its flesh are the same color is an indicator that the two parts of the vegetable have a similar nutritional value.
A little oil, salt and pepper and you’re good to go. You have two choices when serving these. You can add some fresh herbs such as dill, Italian parsley, chives, chervil or tarragon and mix well or you can bring some butter to a foaming boil in a saucepan, mix them with the roasted carrots and then add your herbs. I’ll leave that choice to you because you know the easiest way to get your picky eaters to eat their veggies.
I love the colour that this adds to the table and by cooking at a high heat, they’ll be done in 15 minutes. I cooked these while the ham was resting. The other side dishes I have prepared for you are equally easy and fresh. Well, one is rather decadent because after a few experiments I’ve come to the conclusion that some things are just not meant to be messed with!
Just before Easter I will publish a roundup of all the recipes so you’ll have them all in one place. I’ve tried to ensure that this dinner isn’t a budget buster while still feeling like a feast. How do you prepare your carrots? Would love to hear your fresh ideas! Cheers!
- 1 pound of organic, tri-colored carrots, scrubbed, sliced lengthwise. (larger ones will need to be sliced 3 or more times)
- 2 teaspoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon of unsalted butter (optional)
- small handful of fresh herbs such as Italian parsley, chervil, chives, tarragon and dill
- Preheat oven to 450 F
- Place carrots on baking sheet, drizzle with oil and season with salt and pepper, being sure to coat evenly.
- Roast until desired tenderness. Test with knife to ensure carrot pierces easily – 10-15 minutes.
- Let rest for a couple minutes before tossing with fresh herbs and serve.
- If desired, melt 1 tablespoon of butter until foaming, add carrots and mix well until coated. Remove from heat, add herbs and turn into serving bowl.
Other recommended dishes for your Easter Menu:
23 Comments
Anita Rivera
March 18, 2015 at 6:04 amHow I love a pan of roasted ANYTHING! Easter is coming and I must think of something to accompany this idea. We eat nothing but chicken or fish or turkey…
Lovely photos my friend! Are these in the RAW? I will be back later in email! Anita
Robyn
March 18, 2015 at 7:03 amMe too, Anita! These ones aren’t in RAW, Anita, in fact, they didn’t turn out well at all, in my opinion, but that’s just how it goes some days. You won’t see RAW pics here until mid -April, lol. I’m running behind!
Robyn recently posted…Roasted Tri-Color Carrots with Herb Butter
Debbie Harris
March 18, 2015 at 11:27 amWhy hello Robyn!
Boy have I missed visiting with you!
I’m back home again and looking forward to getting back in a routine.
I plan to shoot you an e mail soon asserting your question to what foods I am eating,I just haven’t had the time.
Your rotated carrots look heavenly!
Anything roasted tastes great to me.
While I was away I had a fabulous roasted cauliflower/ brussel sprout salad that I hope to mimic on my own.They peeled the brussel sprouts then roasted them and the cauliflower was sliced very thin, oooh was it ever good!
Easter is sneaking up on me way to quickly this year. I need to get all my ducks in a row. 🙂
Have a beautiful day my friend.
With love, Debbie
Mindy
March 18, 2015 at 1:46 pmDebbie, I hope you share the recipe on your blog if you do recreate it – sounds yummy!
Mindy recently posted…Love of two
Robyn
March 18, 2015 at 1:55 pmI was thinking the same thing, Mindy. So now you have no choice, Debbie, you have two readers anxiously awaiting your recipe!
Robyn recently posted…Roasted Tri-Color Carrots with Herb Butter
Debbie Harris
March 18, 2015 at 8:55 pmI will do my best to recreate this delicious salad and post it.
Blessings, Debbie
Debbie Harris
March 18, 2015 at 11:31 amWell… Once again I see my phone has left some spelling errors! So sorry.
Your “Daffy” friend, Debbie
Robyn
March 19, 2015 at 6:23 amI do that all the time on my phone, Debbie, lol. It auto-corrects like crazy and I never catch it before I send off the message. I’m sure people think I’m having too much wine with my dinner! Thanks so much for your visit. Glad you’re home and I’ll look forward to your email, friend. xoxo
Robyn recently posted…Roasted Tri-Color Carrots with Herb Butter
Mindy
March 18, 2015 at 1:45 pmRoasted veggies? You are speaking my love language! A perfect dish for Easter.
Mindy recently posted…Love of two
Suz
March 18, 2015 at 2:38 pmI do carrots all the time. Never in my life have I seen all those colors of carrots at my supermarket.
I feel lucky just to find them with the tops on.
Robyn
March 19, 2015 at 6:25 amAren’t they little beauties, Susan? And the taste is even better. You might find them at Whole Foods or any organic store. They also grow them non-organically as well.
Thanks for visiting 🙂
PS…I love roasting them with the tops on and I have trouble finding those too!
Robyn recently posted…Roasted Tri-Color Carrots with Herb Butter
Tracy
January 17, 2018 at 4:50 amI found a bag of the tri colored carrots at Costco. I baked some in with a beef roast and they were yummy. I’ve always loved carrot & raisin salad, so I think I may try that tomorrow.
Robyn
January 17, 2018 at 9:21 amI love them, Tracy. Sometimes it’s hard to find the tri-colored but it’s worth the search! Thanks for commenting.
Linda
March 20, 2015 at 12:31 pmRobyn, I love roasted carrots and the tri-color ones are quite lovely and festive. These would be a wonderful addition with Ham. Sending lots of love to you my sweet friend. From W.W. xo
Marla
March 21, 2015 at 9:42 amHi Robyn,
These colorful carrots sound great with the herbs and roasted. I can’t find the purple carrots at least not locally. Thanks for sharing on Real Food Fridays. Pinned & twitted.
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Bam's Kitchen
March 22, 2015 at 8:33 amSo bright and vibrant! Don’t mess with nature, you got that right. When produce is this fresh letting the ingredients speak for themselves is the best way. Loving these beautiful tri-colored carrots. I be they would be fantastic with your ham and peas. I sure wish I lived in your neck of the woods as it would be wonderful being able to get fresh items from the farms. Sharing all over, of course! Have a super Sunday, BAM
Bam’s Kitchen recently posted…Five Spiced Beef Diakon Noodle Soup
Judy Goddard
March 24, 2015 at 11:32 amI never peel my carrots. And I’m always a little disappointed that the inside of the carrot isn’t the same color as the outside of the carrot.
But I do love the way they taste! And another nice idea is roasted carrots, parsnips and turnips, all together! It’s a great winter veggie choice and so easy to make!
Robyn
March 25, 2015 at 3:25 pmMMMmm, I love those roasted all together too, Judy. That’s about the only good thing about winter – roasted veggies, lol. Thanks for visiting!
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March 26, 2015 at 7:23 pm[…] Roasted Tri-Color Carrots […]
Michelle @ Vitamin Sunshine
March 31, 2015 at 1:37 amThose carrots are beautiful– what a great addition to an Easter table. This makes me miss farmer’s markets! Nothing like this here in Malaysia 🙂
Michelle @ Vitamin Sunshine recently posted…Szechuan Style Stir-Fried Cauliflower
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susan
December 25, 2015 at 1:04 amAwesome! Just made these for a crowd at Christmas Eve. Bought the carrots at Trader Joe’s. Everyone raved about them. My father, who is a very picky eater (no garlic, no spices, very few vegetables) kept saying how good these were. Super easy. Most of the work is in scrubbing and cutting the carrots. We used olive oil instead of butter and skipped all the final herbs (just salt and pepper). I rarely post or comment but had to for these. Yum, yum, yum!!! Will be making these often.
Robyn
December 26, 2015 at 10:30 amI so appreciate you taking the time to come and comment, Susan! Your kind of comments are the ones that truly make this worthwhile. Isn’t it wonderful when you can please the picky eaters? lol.
I’ve been on a carrot kick for a few weeks now and can’t seem to get enough. So good for you.
Thank you SO much! Happy Holidays 🙂
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