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