I love carrots. They’re crunchy and sweet and the perfect snack.  They’re also packed with important nutrients that protect against cardiovascular disease and help protect vision. The other day I was walking through the farmer’s market and spotted a motley crew of carrots: red, purple, yellow — all the colors of the rainbow.  I talked with the farmer selling them and he said that each pigment  has its own health benefits (e.g., red carrots have lots of lycopene, the same antioxidant found in tomatoes). I picked up some red carrots to try, which I’ve enjoyed both raw on salads and roasted. Below is my favorite recipe for roasted carrots — you can make it with any color carrots.

ROASTED CARROTS
serves 4 as a side

Preheat oven to 350 degrees

2 c carrots, sliced diagonally
1.5 tbsp olive oil
salt and pepper to taste

In a shallow baking pan, toss all of the ingredients. Bake for 30 minutes, stirring occasionally. They’re done with they’re tender.

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