rainbow roasted carrots dana bueno copyright

The restaurants in Nashville inspire me!!

Since we moved to Nashville, one of the restaurants at the top of our list is Josephine on 12th. On a Friday evening ordering several small plates & wine to share with Reuben is my favorite way to kick off the weekend!

I love their roasted vegetables and often we order a couple for our meal. Their roasted carrots remind me of Sundays growing up, when my mom would make a pot roast with potatoes, carrots and parsnips. The roasted vegetables were always my favorite part of the meal!

For this recipe, I topped the roasted carrots with some locally made granola that I picked up at the 12 South Farmer’s Market.




roasted carrots copyright dana bueno

Roasted Rainbow Carrots topped with Granola
Prep time: 
Cook time: 
Total time: 
  • 1 pound rainbow carrots
  • olive oil
  • salt and pepper to taste
  • granola for topping
  1. Preheat oven to 350 degrees
  2. Clean and trim carrots - cut in half lengthwise
  3. Place prepared carrots on a sheet pan & drizzle with olive oil
  4. Use tongs to move them around to coat the carrots with the oil
  5. Make sure the carrots are placed in one layer so they will brown evenly (if placed too close together they will have a tendency to steam instead of caramelize as you want them to)
  6. Sprinkle with salt and pepper
  7. Place pan in preheated oven and roast for about 30 - 35 minutes (or until tender)
  8. Remove and check for doneness with a fork
  9. I prefer mine a little on the crunchy side
  10. When done allow them to cool, place on a plate and top with granola


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