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Roasted Rainbow Carrots

2 lb. rainbow carrots
2 tbsp extra-virgin olive oil
2 tsp Duxbury Saltworks Seasonal Blend Sea Salt

- Preheat oven to 375 degrees F.
- Lightly oil a baking sheet or coat with nonstick spray.
- Peel carrots, trim all but 1" of greens; Slice thicker carrots in half if needed. 
- Place carrots in a single layer onto the prepared baking sheet. Sprinkle Seasonal Blend over carrots and toss/shake pan to combine.
- Bake for 20 minutes and mix. 
- Bake for an additional 15-20 minutes, or until tender when poked with a fork.

- You can substitute orange carrots if you can't find rainbow carrots.
- For even quicker prep time, use peeled baby rainbow carrots and adjust your baking time. 
- Want a dash of flair to your finished dish? Garnish with a tablespoon or two of chopped parsley leaves and a sprinkle more of Seasonal Blend.