Wednesday, 1 April 2015
Honey Roasted Rainbow Carrots
I recently discovered the awesomeness of rainbow carrots. I saw them in the grocery store, and thought, "What are these? I must have them!" These carrots exceeded my wildest expectations (you know, for carrots). All kidding aside, these are delicious!
The colour of a vegetable dictates the nutrient it provides:
Red = Lycopene (tomatoes are a source)
Yellow =Lutein (spinach and kale are sources)
Purple = Anthocyanins (blueberry, cranberry, blackberry and raspberry are sources)
Not only do rainbow carrots look beautiful on your plate, they add nutritional variety!
The red and purple carrots tend to bleed when you chop them (like a red beet does), so be careful when slicing them. They work best eaten with a fork (raw rainbow carrot sticks would bleed onto your fingers). Here is my favourite way to enjoy rainbow carrots (I've tried both coconut oil and butter--coconut oil was my preference, flavour-wise):
8 rainbow carrots, peeled and sliced
1 tbsp coconut oil (or butter)
1 tbsp honey (or pure maple syrup)
2 tsp lemon juice
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
Place sliced carrots in a large bowl. In a small bowl, combine coconut oil, honey and lemon juice (mash coconut oil with a fork if in solid form, or melt slightly before mixing it). Pour oil mixture over carrots and toss well. Spread out evenly onto lined baking sheet. Roast for 25 minutes.