Roasted Rainbow Carrots

PLUS how I roast any veggie! I love to cook up; roma tomatoes, sweet onions, carrots, broccoli, cauliflower..

Sometimes, when my air fryer is in use, or I am wanting to make a bigger batch of veggies, I will roast them in the oven!

All the same @ 425 convection bake (it’s hotter than regular bake) for 30-45 min depending on how crispy you like them, flipping halfway and checking about every 10-15 minutes.

DEETS:

I peel that hard “skin” with a peeler and the cutt off both ends of the large carrots, then cut them in half then again in 3rds or 4ths.. making them thin “fries”.

For any veggie I roast, I place tinfoil on a baking sheet, spray that with coconut or avocado oil spray (I never cook with oil) since it just adds unnecessary fat. 

Then I lay out the veggie I have cut up, in this case the carrots, and spread those out evenly and coat them with coconut oil spray.

Season with whatever spices you prefer, but I love pink salt, truffle salt (Sabatino brand), garlic powder and the Creole seasoning.  

-Trader Joe’s also has GREAT seasonings like, Elote, Everything bagel, chili lime…

-If you like your veggies super CRISPY, then I would recommend once they look almost done, to turn your oven to BROIL but watch closely! Cook on high for 3-5 min or until desired charredness.