Serve roasted rainbow roots with a zippy chipotle mayo dip!
- Scrub 2 bunches of rainbow carrots and dry well. Cut in half lengthwise and then quarter.
- Toss with 2 Tbs olive oil and 1 tsp flaky salt. Bake at 450 degrees F for 15 minutes.
- Toss and sprinkle with ½ cup grated Parmesan and bake 10-15 minutes more.
- Garnish with lime wedges and chopped cilantro.
- To make chipotle mayo: mix ¼ cup mayo with 1-2 Tbs adobo (from a can of chipotle in adobo) and juice of ½ lime.