Roasted Rainbow Carrots – Culinary Angels

Ingredients

• 6 cups rainbow colored carrots, cut into 1/2’’ chunks
• Other root vegetables such as golden, red or Chioggia beets, sweet or purple potatoes may be used.
• 1/2 cup raspberries, boysenberries or blackberries
• 1/4 cup orange juice, preferably fresh-squeezed
• 1 teaspoon garlic powder
• 1 tablespoon fresh herbs or one teaspoon dry herbs such as oregano, basil, parsley
• Pinch of salt
• 2 tablespoons olive or avocado oil
• 1/4 cup olive oil