Rainbow Carrots with White Wine and Lemon
Rainbow carrots with lemon and white wine is an amazing fresh, light, easy recipe you'll want to make time and time again. Simple and delicious you can't go wrong.
Servings 4 people
Calories 27kcal
Ingredients
- 1 package rainbow carrots
- 6 whole garlic cloves
- 3 tablespoons fresh lemon
- 1 tablespoon balsamic vinegar flavored or unflavored
- 1/4 cup white wine
- rosemary sprig
- salt and pepper
Garnish
- 1 tablespoon fresh rosemary chopped
- Fresh lemon zest (to taste)
- Balsamic glaze (optional)
Instructions
- Preheat oven to 425 degree F.
- Clean carrots cut into 4" lengths cutting in half if too large.
- Place carrots into heavy duty foil formed into a bowl. Top carrots with the rest of ingredients.
- Cook for 35 to 45 minutes or until carrots is soft enough to cut with a fork.
- Transfer carrots to serving tray. Top carrots with fresh rosemary and balsamic glaze (optional).
- Enjoy!
Notes
Option: Before removing from oven, open the foil and broil on high for a few minutes giving the carrots a roasted edge.
This carrot recipe can be made on an outdoor grill. Before completely done remove from foil and place on grill for a few minutes.