Taste the Rainbow


The number one rule when it comes to food: it must taste good. We can all agree on that one. But when it LOOKS good, well, that just makes it even better.

Today I’m sharing two colorful recipes with you: Rosemary Roasted Rainbow Carrots AND Grilled Potato + Arugula Salad (recipes below). They look too good not to eat, right?

The carrots are tossed with olive oil and fresh rosemary and roasted until they are caramelized/charred to your heart’s desire. I threw the baby potatoes in a grill pan, and let them cook (and get a little charred on the edges), then toss them with fresh arugula and lemon juice. I paired both sides with salmon for a dinner that didn’t disappoint, but I think these would add a colorful touch to your Thanksgiving spread too.

XO – Courtney







Rosemary Roasted Rainbow Carrots


• Bunch of Rainbow Carrots
• Olive Oil
• Fresh Rosemary
• Salt + Pepper to taste
• Fresh Lemon Juice
1. Preheat oven to 450 degrees.
2. Add carrots to baking sheet, drizzle with olive oil, and add fresh rosemary, salt, and pepper. Toss evenly.
3. Back for 30-40 minutes until carrots are done are start to caramelize.  Stir/flip occasionally.
4. Drizzle with lemon juice and serve immediately.
 Grilled Potato + Arugula Salad
• 1 lb baby potatoes
• Olive Oil
• Salt + Pepper
• Fresh Lemon Juice
• Arugula
1. Slice potatoes and toss with olive oil, salt, and pepper. Cook in a grill pan for 20 minutes or until potatoes are done.
2. While potatoes are cooking, toss arugula in a bowl with olive oil and lemon juice.
3. Add potatoes to arugula and add more lemon juice as desired.

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