Tuesday, October 14, 2014

Roasted Organic Rainbow Carrots 香烤彩虹萝卜

These organic rainbow carrots are so attractive and I was instantly drawn to them. Though carrots are available all-year round, fall/autumn is supposedly, or officially, carrots season.

Before roasting

Other than the regular orange carrot we all know, there are also purple and yellow carrots in this organic rainbow bag (available in my local Sprouts Farmer's Market @$1.99/2-lbs bag). Rainbow carrots is a breed of heirloom carrots naturally created from heirloom yellow and purple carrot seeds, and known to be sweeter than regular orange carrots.

Roasting, with a light drizzle of olive oil, came to mind when it came to meal preparation. Not only it is a quick and easy way to make available the fat-soluble beta-carotene and polyphenols in carrots, the roasting process also concentrates the sugars and brings out the natural sweetness.


After roasting

Roasted Organic Rainbow Carrots 香烤彩虹萝卜
Rinse and gently scrape the carrots to clean (Note: Do not "over-peel" as precious nutrients will be removed. Beta-carotene is most concentrated on the outside/edge or peel of the carrots).

Preheat oven 375F. Slice carrots in half, lengthwise. Place them in a large open tray with some fresh thyme. Drizzle olive oil over the carrots. Roast for about 30 minutes or more till tender. Pinch of sea salt to taste.

Serve as a side-dish with Rosemary, Thyme, Garlic Roast Chicken.

Sharing with Hearth and Soul. Also submitting to My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House

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