Styling, and Photography by Menachem Goodman

When I saw these rainbow carrots in my local grocery store, I knew I had to try them. They’re delicious roasted, and they present beautifully!

SERVES 6

• 6 rainbow carrots, peeled and halved
• 1 24-oz (680-g) bag mini tricolor potatoes, halved
• 2 Tbsp lemon juice
• 2 tsp kosher salt
• 1 tsp black pepper
• ¼ cup olive oil

Preheat oven to 425°F (220°C). Line a metal baking sheet with Palisades Parchment Paper and set aside.

In a large bowl, mix all the ingredients well until fully combined. Arrange in a single layer on the prepared baking sheet and place in preheated oven.

Roast for 1–1¹⁄₂ hours or until vegetables are golden brown on the edges. Remove from oven and allow to cool slightly before serving.

(Originally featured in Family Table, Issue 837)