Here’s the thing though . . . . I love carrots, but I love them raw. I’ll crunch on carrots all the time, by themselves, dipped in hummus . . . as long as they’re raw, I typically enjoy them.
Cooked carrots are another story. I’m not a big fan of carrots that have turned to mush. Ick.
But I recently saw Averie’s recipe for roasting vegetables in a combination of coconut oil, lemon and rosemary and “pinned” it right away. It looked and sounded delicious. And it included carrots. Hmmm.
Roasting vegetables is the miracle answer to making ALL vegetables taste incredible. I wondered if roasting’s magic would work on carrots . . . so I gave it a try.
I basically followed Averie’s directions, except that I used dried rosemary because I didn’t have fresh rosemary on hand.
Roasted Rainbow Carrots
- 2 lb. carrots, washed (peeled, if desired)
- 2 T. coconut oil
- 2 T. lemon juice
- 2 T. crushed, dried rosemary
Directions: Preheat oven to 425°F. Rub coconut oil onto carrots and place on a lined baking sheet. Sprinkle lemon juice on carrots, followed by crushed, dried rosemary. Roast carrots in the oven for 25 minutes. Serve immediately.
Wow. This is the first time I’ve truly enjoyed cooked carrots! Roasting is truly magical! And Averie’s idea of using coconut oil, lemon and rosemary is genius.
And have you ever had a purple carrot? Purple must be the “hot item” these days (remember my recent love affair with purple sweet potatoes?!?). The different colors do, in fact, taste different. And, interestingly enough, purple was my favorite. But look at this!!!
The inside core is white. Interesting, right?
Have you ever had multi-colored carrots? What’s your preference: cooked? raw? Roasted!!