I love the variety of colors you can get from the world of vegetables. My hubby and I are committed to non GMO’s in our garden and in our refrigerator as often as we are able. It’s amazing the plethora of different varieties within the same family of veggies. So much different today than the plain veggies we had growing up.
Tri Colored Roasted Carrots
2 large carrots each…white, orange, purple
1 onion, diced
2 cloves garlic, chopped
1 Tbs chili salt
2 Tbs olive oil
Preheat the oven to 425 degrees.
Peel the carrots.
Slice them on the bias.
Toss the carrots, onions, garlic and chili salt in the olive oil and place in a cast iron pan.