I always get compliments for my roasted rainbow carrots and sweet potatoes, so I’m sharing the recipe with you. This dish is a great example of showing you that cooking vegetables doesn’t have to be boring and stressful. When you roast vegetables, you deepen their flavors with a special crunchy texture. This recipe is colorful, delicious, sweet and satisfying . You are also adding tons of fiber, vitamins and minerals to your meals. You can easily double the recipe and make some extra for later. You can store the leftovers in an airtight container and refrigerate for up to 4 days. Enjoy!
- 4 yellow carrots, peeled
- 4 purple carrots, peeled
- 2 orange carrots, peeled
- 2 small Japanese sweet potatoes, peeled
- 1 Tbsp. refined coconut oil, melted
- 1 Tbsp. cold pressed extra-virgin olive oil
- 1 Tbsp. fresh chopped thyme
- 1 Tbsp. ground coriander
- 1 Tbsp. dry oregano
- 1 Tbsp. kosher sea salt
- 1 Tbsp. fresh ground black pepper
Arrange a rack in the middle of the oven and heat to 450 degrees F. Line a baking sheet with parchment paper. Cut carrots in half, then cut each half lengthwise. Cut potatoes in half lengthwise, then cut each half in thirds lengthwise. You will have 6 long wedges from each potato. If the wedges are too long, you can cut them across the middle for smaller pieces. Place the carrots and potatoes on the prepared baking sheet in a single layer. Bake for about 30 minutes. Turn them to the other side and bake for about 25-30 minutes until they are caramelized and crisped.
TIP: If you like you can top them with a sprinkle of goat cheese, fresh chopped parsley and few pecan pieces.