Roasted Tri-Color Carrots


Have you checked out the Magnolia Journal?  I just scooped up my first issue the other day and I’m already hooked!  Definitely subscribing!  It’s chock full of easy and seasonal recipes, farmhouse home decor (my fave), and simple and unique fashion finds like these bracelets and this bag which of course I’m now coveting.  These roasted tri-color carrots were included in the premier issue so I was eager to give them a try.  I cannot tell you how incredibly easy these are to make and how fresh and delicious they taste!  Just toss them with two tablespoons of melted butter, sprinkle them with kosher salt and pepper, and pop them in the oven at 425 for 30 minutes.  Be sure to cover them completely with aluminum foil and remove the foil half way through roasting.  I plan on serving these with ham, golden roasted beets and a cauliflower gratin (two other recipes from Magnolia Journal) for Christmas dinner.