Vegetables don’t have to be the forgotten side dish on Thanksgiving, especially when they look and taste like this.
Scripps News food and wellness contributor Jessica DeLuise is elevating a holiday staple with a vibrant twist, turning simple carrots into a show-stopping side.
Her sage and maple rainbow carrots recipe brings color, flavor and freshness to the table, and it’s surprisingly easy to pull off.
Sage and Maple Rainbow Carrots
Serves: 4
Prep time: 10 minutes | Cook time: 25 minutes
Ingredients
- 2 lb rainbow carrots, peeled and halved lengthwise
- 2 tbsp avocado oil
- 2 tbsp maple syrup
- 1 tbsp fresh sage, chopped
- ¼ tsp salt
- ⅛ tsp black pepper
Optional Toppings for Serving
- Fresh sage
- Fresh parsley
- Pomegranate seeds
Instructions
- Preheat the oven to 400°F.
- Wash the rainbow carrots and slice in half lengthwise if thick. Optional step is peeling the carrots but this is not necessary if they are cleaned well.
- Place carrots on a parchment-lined baking sheet.
- In a small bowl, mix the herbs, olive oil, maple syrup, and spices.
- Pour the mixture over the carrots and toss gently to coat.
- Lay the carrots out in a single layer on the baking sheet.
- Roast for 30-35 minutes, flipping halfway through, until tender and caramelized.
- Garnish with extra fresh sage, parsley, or pomegranate seeds before serving.
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