Roasted Rainbow Carrots with Mushrooms and Potatoes

This recipe for roasted rainbow carrots with mushrooms and potatoes is a delightful side dish that is both visually appealing and delicious. The vibrant colors of the rainbow carrots add a pop of color to any meal, while the earthy mushrooms and crispy potatoes provide a satisfying bite. The dish is seasoned with a blend of herbs and spices, and roasted to perfection, resulting in a flavorful and comforting side dish that pairs well with any main course. It's easy to make and is sure to impress your family and guests.

Ingredients

• 1 pound rainbow carrots, peeled and trimmed
• 8 ounces mushrooms, sliced
• 2 cups baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh parsley, chopped, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the rainbow carrots, mushrooms, and baby potatoes.
3. Drizzle the olive oil over the vegetables and toss them gently to coat.
4. Sprinkle the dried thyme, dried rosemary, salt, black pepper, and garlic powder over the vegetables. Toss again to evenly distribute the seasonings.
5. Transfer the vegetables to a baking sheet lined with parchment paper.
6. Spread the vegetables out in a single layer, making sure not to overcrowd them.
7. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
8. Remove from the oven and let the roasted vegetables cool slightly.
9. Garnish with chopped fresh parsley before serving.
10. Enjoy this delicious and colorful side dish alongside your favorite main course.

Interesting Facts