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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{ 50 comments… read them below or add one }

1 Cookin' Canuck April 2, 2012 at 6:44 am

The color of those carrots is absolutely stunning! I’ll have to check out that card game for kids – sounds like a fun dinner time activity.

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2 Marla April 2, 2012 at 7:18 pm

Thanks Dara, bet your little guys would love the game!

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3 Caroline @ chocolate & carrots April 2, 2012 at 6:49 am

These carrots are beautiful! I’ve never tried roasting carrots, surprisingly…I’m going to have to give this a try! :D

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4 Marla April 2, 2012 at 6:59 am

Caroline, you gotta try roasting carrots. You will be so pleased if you do!

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5 Rosa April 2, 2012 at 6:55 am

Those carrots are so pretty! Both versions are fabulous, but my favorite is the savory one.

Cheers,

Rosa xxx

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6 Jess April 2, 2012 at 7:02 am

Amazing photographs. I love the colors. I definitely plan to try the savory recipe.

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7 Georgia @ The Comfort of Cooking April 2, 2012 at 7:03 am

Wow, these carrots are stunning even just raw, but you made them positively beautiful. Love your two delicious takes on one of my favorite vegetables. Wonderful recipe and gorgeous photos, Marla. Thanks for sharing!

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8 Alex@Spoonful of Sugar Free April 2, 2012 at 7:09 am

Love these pictures!!! This is why I love the organic co-op, I always get fun veggies like colored carrots to try….I probably would never buy them on my own!

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9 Marla April 2, 2012 at 9:32 am

Alex, being a part of a co op is great for some many reasons. The ability to try new locally sourced ingredients that you would not ordinarily try is one of the biggest :) Hope you score some of these carrots soon!

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10 Averie @ Averie Cooks April 2, 2012 at 7:15 am

These carrots are the prettiest carrots I have ever seen! They are so vibrant and colorful that they look…fake! Nature is AMAZING sometimes!

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11 Marla April 2, 2012 at 7:18 pm

Nature ROCKS. Yup it does :)

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12 Katrina April 2, 2012 at 7:26 am

I’ll take a bowl of each! Both are so pretty!

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13 Marla April 2, 2012 at 9:30 am

Katrina, perfect and a great idea!

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14 Heather (Heather's Dish) April 2, 2012 at 8:50 am

i love how this is done two ways – i totally wouldn’t be able to make up my mind :)

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15 Marla April 2, 2012 at 9:29 am

Heather, that is why you need to try both!

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16 Alison @ Ingredients, Inc. April 2, 2012 at 9:25 am

so pretty girl! Beauty at its best

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17 Marla April 2, 2012 at 7:19 pm

Thanks sweet Alison :)

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18 SMITH BITES April 2, 2012 at 10:38 am

lovely Marla ~ we grow rainbow carrots in our gardens and adore them: roasted, steamed, slawed – even juiced for carrot-ginger smoothies!

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19 Marla April 2, 2012 at 7:20 pm

Debra, you are right. These carrots are great any which way…lucky you to have them in your garden. They must be such a treat to pull from the ground.

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20 Bev Weidner April 2, 2012 at 11:34 am

I want to make out with those carrots. GORGEOUS.

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21 Marla April 2, 2012 at 11:39 am

Bev, I double dog dare you!

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22 Diane April 2, 2012 at 12:50 pm

I have never seen rainbow carrots before. They make a meal so much more interesting. I often roast carrots but this is much more exciting :) Diane

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23 Angie April 2, 2012 at 12:55 pm

Super yummy and so beautiful!
If we leave milk and cookies for Santa, why not leave these for the Easter bunny!
They are so colorful and fun. Truly gorgeous photos!!

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24 aida mollenkamp April 2, 2012 at 1:41 pm

Marla! Thanks for sharing Crunch-A-Color with everyone — I hope they enjoy it as much as my niece and nephew do!

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25 Marta @ I love breakfast April 2, 2012 at 2:25 pm

Easter Bunny will be very grateful :) Beautiful picture as well :)

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26 carolinaheartstrings April 2, 2012 at 5:14 pm

These carrots look fantastic. Your photography is always spot on. Love your new website.

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27 Kiran @ KiranTarun.com April 2, 2012 at 7:26 pm

Crunch-a-color sounds fun! Love roasted rainbow carrots. So colorful :)

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28 Sarah | The Cyclist's Wife April 2, 2012 at 10:14 pm

Thanks for the info on ghee! It’s cropped up in some recent recipes I’ve been inspired by and I was just eyeing some at my local co-op. Now I’m ghee educated!

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29 susan April 3, 2012 at 8:49 am

love those carrots, Marla. Color is key in cooking and you cannot go wrong with these sweet, veggie treats!

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30 sally cameron April 3, 2012 at 8:50 am

Roasting carrots is one of my favorite side dishes Marla. Love all of the colors! Can’t wait to get home to the farmers market and pick some up for Easter dinner. Lots of herbs make them fantastic. Beautiful post!

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31 Nancy@acommunaltable April 3, 2012 at 9:23 am

Roasted carrots simply rock!! I know roast two pans full since my son will eat an entire pan all by himself and that’s BEFORE dinner! Absolutely love the color of these carrots and all the tasty variations!!!

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32 Lucy April 3, 2012 at 9:52 am

Forget the easter bunny I want these carrots for Easter!

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33 Deliciously Organic April 3, 2012 at 10:11 am

One of my favorite side dishes. Beautiful photos!

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34 Amanda April 3, 2012 at 11:06 am

Absolutely gorgeous Marla!

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35 Maria April 3, 2012 at 12:04 pm

Beautiful carrots Marla!

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36 Kankana April 3, 2012 at 5:15 pm

I never used garlic sea salt but love the idea. The carrots are so pretty to look at :)
Just checked out your photography website! Very neat with such beautiful pictures.

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37 Marie April 3, 2012 at 7:54 pm

You captured the carrots in a savory view :) I would have to give this a try for a change. Love all the photographs and the recipe.

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38 A Brown Table April 3, 2012 at 8:07 pm

I just came across your blog today and fell in love with it. Great photographs and a great rainbow carrot post for Easter!

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39 Rene Lynch April 3, 2012 at 8:16 pm

Marla, these are gorgeous!!! You’re making it easy to eat our veggies…

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40 Allison [Girl's Guide to Social Media] April 3, 2012 at 9:28 pm

Carrots are delicious.These look fantastic and so flavorful!

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41 brandi April 4, 2012 at 7:32 am

we just pulled a bunch of rainbow carrots from the garden the other day – they’re so beautiful!

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42 Rikki April 4, 2012 at 8:28 am

Oh my gosh.. the colors!! They are all so beautiful! I’ve always wondered where you find carrots like these. They look so delicious, I really want to try the savory version, yum! [:

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43 HeatherChristo April 4, 2012 at 8:15 pm

Love the carrots Marla- they are just beautiful!

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44 Esi April 4, 2012 at 8:46 pm

Gorgeous. Since I can’t have raw carrots, I’m always looking for new ways to have them cooked.

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45 Jeanette April 5, 2012 at 8:02 pm

I love the natural beauty of these carrots – that’s what is so cool – fresh fruits and vegetables always photography beautifully. Love the lighting in your photos and all the different perspectives.

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46 Sylvie @ Gourmande in the Kitchen April 6, 2012 at 2:21 am

Those carrots are such perfect specimens, so vibrant!

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47 Lindsey @ Gingerbread Bagels April 6, 2012 at 8:30 am

Love the bright beautiful colors of the carrots!! Roasted carrots are one of my absolute favorites. I can’t wait to try out both recipes, they both sound so flavorful. :)

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48 Cooking Recipes April 9, 2012 at 10:26 pm

Your providing pictures are really nice and colorful.basically this is the good for health so i defanetly try this recipes.

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49 Anastasia Halldin February 13, 2013 at 11:03 am

Love this idea for Easter or anytime! Especially since carrots are high in Vitamin A & have anti-aging benefits for your skin:)

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50 Christina March 21, 2013 at 2:02 pm

Thanks for the share! The pics are gorgeous, and the recipes sound awesome. It seems I can never eat too many carrots! Now I’ve got to look for other colors. One quick point, everyone needs to make sure they cut off both ends of the carrots. They are highly susceptible to mold at the points and should not be eaten.

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