Pan-Roasted Rainbow Carrots

Name: Pan-Roasted Rainbow Carrots
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern, Mediterranean, AMERICAN
Ingredients: 1 bunch rainbow carrots, tops trimmed to 1 inch (2.5 cm) and larger carrots halved lengthwise; 2 Tbs. extra-virgin olive oil; 1/2 tsp. smoked paprika; 1 tsp. whole fennel seeds; Kosher salt and freshly ground black pepper; 1 Tbs. fresh lemon juice; 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley leaves

In this easy yet elegant side dish, colorful rainbow carrots are sprinkled with whole fennel seeds before being roasted, making them the perfect accompaniment to many Moroccan and Middle Eastern dishes.

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

1 bunch rainbow carrots, tops trimmed to 1 inch (2.5 cm) and larger carrots halved lengthwise
2 Tbs. extra-virgin olive oil
1/2 tsp. smoked paprika
1 tsp. whole fennel seeds
Kosher salt and freshly ground black pepper
1 Tbs. fresh lemon juice
1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley leaves

Directions

Preheat an oven to 375°F (190°C).

In a large bowl, toss the carrots with the olive oil, paprika and fennel seeds. Season with salt and pepper.

Spread the carrots evenly in a large ovenproof sauté pan. Transfer to the oven and roast until the carrots are tender, about 20 minutes.

Transfer the carrots to a serving platter. Drizzle with the lemon juice and sprinkle with the parsley. Serve warm or at room temperature. Serves 4.

Williams Sonoma Test Kitchen