Taste the Rainbow

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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

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Rosemary Roasted Rainbow Carrots

INGREDIENTS

• Bunch of Rainbow Carrots
• Olive Oil
• Fresh Rosemary
• Salt + Pepper to taste
• Fresh Lemon Juice
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DIRECTIONS
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.
 
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 Grilled Potato + Arugula Salad
INGREDIENTS
• 1 lb baby potatoes
• Olive Oil
• Salt + Pepper
• Fresh Lemon Juice
• Arugula
  –
DIRECTIONS
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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