Rainbow Carrots and Potatoes
Spring is finally in the air here in Texas and this lady is excited! As someone who has lived in Colorado and Massachusetts, I know Texan Winters are nothing, but dang, this season has been long and cold. I know I have totally lost my edge, 30s and 40s about killed me, I blame being a parent for my softness. I need my kids to be outside and playing!
Back to food - Easter is upon us in just over a week, and I have a beautiful and easy side dish for the big day. These carrots and potatoes just scream Spring and I wouldn't want it any other way. We will be having these little babies alongside our traditional Roast Lamb and a kale strawberry salad. These carrots and potatoes are perfect to bring along to family and friend's homes; vegan, paleo, Whole30, veggies kids actually eat, and dead simple to get together.
Rainbow Carrots and Potatoes
- 1 lb rainbow baby carrots
- 1 1/2 pound tri-color mini potatoes
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- Parsley and Chives chopped for topping (optional)
- Preheat the oven to 425
- On a sheetpan, toss the carrots, potatoes, olive oil, salt, garlic, and pepper.
- Roast for 35-40 minutes. Plate and sprinkle herbs over the top if you want
My grocery store, HEB, sells little packs of prepped rainbow baby carrots, perfect for this recipe. I also love to hit the farmer's market for rainbow carrots!
Those colors get me every time. Also, please ignore the "well loved" baking sheets, all of mine are hard workers. Just toss these little wonders with the oil and spices and get them roasting.
Sprinkle with herbs for color and freshness that speaks to the beautiful season.
