This is a perfect, easy side dish recipe for Thanksgiving or Christmas dinner. I use the rainbow carrots and keep them whole as they look so pretty on the table served like this. Hope you enjoy and please do leave your comments 🙂
About me:
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
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9 Comments
I bet they charged you £40 for those bloody carrot tops too, London prices 😉
Fantastic recipe,Caroline Artiss!! 🙂
could i cut the carrots up and it not change the cook time?
making these for thanksgiving tomorrow. going to toss with thyme infused oil and sprinkle with truffle salt, cant wait to see how they turn out!
What's the temp for the oven??
Absolutely delicious. Thank you
I tried it and it was soooo good!!!
Hi looks great but no timing and you dont mention what degree the oven must be
Is it the same if I peel the carrots ?