Roasted Rainbow Carrots (Cooking Class on April 30th, 2019)


  • 1 package of rainbow carrots 
  • Lemon Olive Oil 
  • Dill Olive Oil 
  • Champagne White Balsamic 
  • 2 TBS Honey 

Combine 1/8 cup of Lemon Olive Oil, 1/8 cup of Dill Olive Oil, 1/8 cup of Champagne White Balsamic and 2 TBS of honey. 

Clean and cut the carrots into small chunks, then toss together so that the carrots are evenly coated.

Roast at 400 degrees for 15-20 minutes. 

Transfer the carrots to a serving platter and serve immediately!


2 thoughts on “Roasted Rainbow Carrots (Cooking Class on April 30th, 2019)”

  1. Had this at class last night – loved it and am ready to make it myself.
    Thanks Sarah, Crystal and Judy for a delicious and fun class.

  2. Even if you don’t like veggies you will love these carrots!
    Class and tasting were such fun. Staff couldn’t have been nicer. Chef Sarah was awsome

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