- 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)”
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.
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