Roasted Rainbow Carrots Recipe
I stumbled upon these awesome organic rainbow carrots in the local Santa Monica Co-Op market and thought I would try my hand at making something with them. I mean, how could I resist something so colorful!? If you know me, you know I love color. I’m always trying to add more natural color (keyword natural) to my food, so these lovely carrots are a great way to do that. They are a great alternative to the boring old orange carrots and are packed with way more flavor too. As a bonus, they’re a great veggie for picky eaters because they are sweet, especially when roasted, as they are in my recipe!
I ended up cooking these as more of a side dish because they are so cool looking I thought they deserved their own special place in the spotlight! I also love that each color has a slight variation in flavor so you’ll be surprised trying each of them! They are so easy to make, similar to any vegetable you want to roast to a sweet crisp, so go grab a bunch at your local market and get cooking!
Interesting Facts About Carrots: We all know carrots are great for vision, but did you know that they can also slow down the aging of our cells, keeping our skin looking fresh and young, and prevent strokes? According to research from Harvard University, people who ate more than six carrots a week are much less likely to suffer a stroke than those who ate only one carrot a month or more. So if you’re getting up there in age you definitely want to be getting your fair share of carrots each week! Read more about the health benefits of carrots here.
Here’s What You’ll Get!
♦1 bunch of organic rainbow carrots
♦1 tbs extra virgin olive oil
♦2 tsp agave nectar (or all natural maple syrup if you don’t have agave)
♦1/4 tsp salt
♦ pinch of sea salt to taste (optional)
approx 2 servings at 185 calories/serving, 30g carbs, 7g fat, 7g fiber, 3.5g protein
Here’s What You’ll Do:
Preheat your oven to 425F. Cut off the green leaves from the carrots along with about 1/4 inch of the tops of the carrots. Wash the carrots and peel them. Cut them in half and put them on a baking sheet covered in foil. Mix the olive oil, agave nectar and salt together in a bowl and pour on top of the carrots. Mix everything around until the carrots are well coated. Space them out on the baking sheet, sprinkle with a few washed leaves from the carrot bunch, and bake for about 15 minutes. Leave in for a few minutes longer if you want them softer. I like them in between soft and crunchy. Sprinkle with sea salt and serve immediately so they are nice and crispy on the edges!
See, a simple and sweet roasted carrot recipe! Enjoy!
♥Santa Monica Life♥