Roasted Rainbow Carrots Two Ways: Sweet + Savory

by Marla on April 2, 2012 · 50 comments

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Rainbow carrots with herbs and ghee on Family Fresh Cooking blog

We all know that the Easter bunny will be hopping by in a few weeks and what does that mean? It means we need to have lots of carrots! I found these breathtaking rainbow carrots at the market the other day & grabbed a few bunches. They were perfectly patient super models as I photographed them from every single angle I could. The colors of these are amazing…ranging from orange to red, yellow, purple and white. They glow in the sunlight.

By the way, thanks for all of your wonderful comments and vibrant responses about my brand new website, Marla Meridith Photography. It was a long time in the making, and now I can breath a sigh of relief ~ because you gave it a spirited thumbs up!

Let’s roast some carrots!

Rainbow carrots with stems on Family Fresh Cooking blog

My kids had a great time trying each color and flavor (there are subtle flavor differences between the colors.) Since carrots have a natural sweetness too them, most people find them very easy on the taste buds.

When you roast carrots or any fruit or veggie for that matter all of the natural flavors are enhanced. The addition of  heat brings out the inherent sweetness of the roasted fruits or vegetables. The caramelization that occurs bursts with high definition flavor.

Rainbow carrots with stems on Family Fresh Cooking blog

Check out my Vegan Creamy Roasted Carrot Milkshakes and Gluten Free Peter Rabbit Carrot Cupcakes for a few ways to use roasted carrots in your recipes. I suggest you try both of these, they are amazing!

Look at how pretty these are simply peeled. Before the roast. Munch a few like this too…

Rainbow carrots with stems on Family Fresh Cooking blog

For my savory version I roasted the carrots in garlic sea salt and melted ghee. Have you ever tried ghee?

It is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is extremely stable, giving it a high smoke point which makes it a great choice to use for frying and sautéing. It can be stored without refrigeration for up to a year! I keep mine on the counter, it is always soft and scoop able. Ghee has a unique flavor and is often used in Indian food.

Here is a grass fed organic ghee I found for you. You have gotta try it some time…

I finished the carrots with more melted ghee and chopped fresh herbs.

Rainbow carrots with herbs and melted butter on Family Fresh Cooking blog

While we are on the subject of colorful veggies, here is something really neat I was introduced to by my pal Aida Mollenkamp recently. (She knows a whole lot about food. Enough to have really awesome shows on TV) The game is called Crunch a Color, this is an award winning nutrition game for kids. You can pick one up at my Amazon store for just $12.95 .

Is that cool or what?!

Rainbow carrots with stems on Family Fresh Cooking blog

For my sweeter version, I roasted the carrots with unrefined coconut oil, pure maple syrup, a pinch of salt and some cinnamon. Not sure if these are a dessert or side…they are delightfully sweet.

Try slicing either version into a fresh green salad with goat cheese. Amazing!

Rainbow carrots with stems on Family Fresh Cooking blog

Stay tuned, I have a recipe coming soon with these roasted carrots that you will flip for!

What is your favorite way to prepare carrots? Have you ever had rainbow carrots? If so which color is your favorite: purple, red, orange, white or yellow?

Roasted Rainbow Carrots Two Ways: Sweet + Savory

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 4-6 servings

Roasted Rainbow Carrots Two Ways: Sweet + Savory

Ingredients

  • 1 bunch Rainbow Carrots, cleaned and peeled
  • Savory Version
  • 1 tablespoon melted Ghee or Butter
  • a few pinches Garlic Sea Salt
  • cracked Black Pepper
  • fresh chopped Herbs such as Marjoram, Rosemary, Thyme, Organo
  • more melted Ghee for finishing
  • Sweet Version
  • 1 tablespoon melted unrefined Coconut OIl
  • 1 tablespoon pure Maple Syrup (I like the darker grade B)
  • a few pinches ground Cinnamon
  • a few pinches fine Sea Salt

Method

  • Pre heat the oven to 375 degrees F with the racks in the middle. Prepare 2 cookie sheets with parchment paper or Silpat liners. Divide the carrots into two bunches. For the savory ones: toss with melted ghee. Put on a cookie sheet. For the sweet ones: combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.
  • Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft.
  • Brush the savory ones with some melted ghee and chopped fresh herbs to finish.
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