Roasted Rainbow Carrots
Roasted carrots have become a go to dish for me. Clients love them as an afternoon snack or a vegetable side dish with dinner. Lightly roasting them, so they are soft on the outside but firm in the middle, is surprisingly satisfying.
They elevate a crudité board and make hummus and other dips simply more delicious. I love serving them on top of salads, slow cooked lamb shanks, and with sautéed greens.
ARE COLORED CARROTS REAL
Did you know that all carrots are derived from a wild white root called Queen Anne’s lace. Yes, the original carrot is not orange. It is a more hearty, dry, less sweet variety.
Heirloom carrot varieties include the colors yellow, dark red, white and purple. The orange variety we’ve become acquainted with was actually developed in the 17th century by the Dutch. Yes, the Dutch are known for cultivating the orange carrot as a tribute to William of Orange.
There are several hundred varieties of carrots. To get the most nutrient density, buy fresh carrots with the greens still attached. Save the carrot tops and use in place of parsley.
BENEFITS OF COOKING CARROTS
Any vegetables or fruit that you can grab, wash and eat is a winner in my book. The carrot has always been a go-to snack of mine. Quickly roasting them, in just 10 minutes, completely changes the flavor and our ability to absorb more nutrients. Yes, you read that right.
“Some foods are more nutritious when eaten raw, but carrots are better for you when cooked. The heat breaks down their tough cell walls, making some of their nutrients more bioavailable. ”
But it’s also about how you cook them. Roasted, sautéed and steamed are preferred as they come in contact with less water and retain more of their food value. Choose to eat carrots with a little fat (like this recipe advises). Beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greater absorption.
MEDICINAL BENEFITS OF CARROTS
- Of our common vegetables, carrots are the best source of antioxidant vitamin A; improving night vision & preventing cataracts
- They nourish almost every system in the body, including liver, lungs & stomach
- Carrots counter intestinal gas & parasites, help prevent constipation, stabilize blood sugar & treat indigestion
- Anticarcinogenic, they help clear heat, dispel toxins and move energy
- Carrots are a chi tonic, are rich in silicon, which aids in calcium metabolism
- The carrot relieves mentral pain, premenstrual irritability and improves skin health
PAIR ROASTED CARROTS WITH THESE RECIPES
- Sunshine Infused Coconut Ginger Chickpea Curry
- Baked Chicken Thighs with Herbs de Provence
- Balsamic Marinated Beets with Fennel & Arugula Salad
- My Go-To Fall Meal Prep Salad
- Slow Cooked Lamb Shanks in Bone Broth
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #starseedkitchen.Print
Elevate your next credit board or salad with lightly roasted rainbow heirloom carrots.
- 2 bunches rainbow carrots
- 2 Tbsp olive oil
- 2 teaspoons sea salt
- 2 teaspoons coarse ground pepper
- Preheat oven to 450. Use the convection bake setting if it is available to you.
- Line baking sheet with parchment. Trim the tops and ends of the rainbow heirloom carrots, leaving 1-2 inches of green on top, and removing any strings from the bottom. If any of the carrots are extremely large, slice in half. If any are extremely thick, slice down the middle.
- Drizzle carrots with olive oil and rub well to make sure both sides are covered. Generously season one side with 2 teaspoons each of sea salt and coarse black pepper. Bake for 15 minutes.
- Enjoy warm or cold. Keeps in the fridge up to five days.
Save the carrot greens and use in place of parsley. Chop and sprinkle on top before serving.
Keywords: rainbow carrots, roasted carrots, rainbow roasted carrots, roasted rainbow carrots
Save those carrot tops. Use them in place or parsley, as a garnish, in a batch of bone broth, or in a batch of pesto.
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.