Roasted Rainbow Carrots (with carrot puree instructions)

These roasted rainbow carrots are made with 6 simple ingredients that you probably have in your pantry. When they are done roasting, they are tossed with orange juice and orange zest, which are complimentary flavors for carrots!

It was a warm and breezy Saturday in Lakeland and the latter part of the day called for rain. I got up fairly early and spent part of the morning strolling through downtown Lakeland. First I shopped at one of my favorite vintage shops, Scout and Tag. While there I purchased some food photography props: a wooden bowl and the potted succulent that you see in the above photo. I love the little vintage pot that it’s planted in.

Then I checked out the green market because I was on a mission to score some fresh local veggies. Pretty soon I was at my favorite farm stand at the market, Aqua Organics. The farm had some beautiful rainbow carrots for sale so I put three sets of them into my reusable tote bag. After that I filled my bag with mushrooms, zucchini, collards, purple brussels sprouts and fresh herbs. Then I paid and went on my merry way.

This roasted rainbow carrot recipe is adapted from Barefoot Contessa and the original recipe can be found here. The changes I made to Barefoot Contessa’s recipe are:

• peeled the carrots.
• cut the recipe in half to accommodate the amount of carrots I had.
• pureed the roasted carrots with a little half and half, water and homemade chicken bone broth.

I served the roasted rainbow carrots with some homemade spiced pork meatballs that I made. Recipe for the spiced pork meatballs will be on the blog soon.

Roasted Rainbow Carrots (with carrot puree instructions)

Yield: 2 servings

These roasted rainbow carrots are made with 6 simple ingredients that you probably have in your pantry. When they are done roasting, they are tossed with orange juice and orange zest, which are complimentary flavors for carrots!

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Ingredients

• 1 pound rainbow carrots, peeled, trimmed and washed
• 1 1/25 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tbsp fresh orange juice
• 1/2 tsp orange zest
• If pureeing:
• half and half
• water
• chicken or vegetable broth

Instructions

1. Preheat ove to 450
2. Place the carrots in an oven safe skillet or parchment lined baking sheet. I used a cast iron skillet.
3. Drizzle the carrots with the olive oil and sprinkle with salt and pepper. Toss to coat.
4. Place the carrots in the oven and roast for 20-25 minutes, flipping halfway through roasting.
5. Pour the orange juice over the carrots and sprinkle with the orange zest.

To Puree

1. Place the carrots in a mixing bowl (if you have an immersion blender) or a blender. Add a little half and half and chicken broth. Blend until smooth. If the mixture is too thick, add a little more chicken broth or add water and blend until smooth.

Notes

adapted from Barefoot Contessa

MORE CARROT RECIPES

Moroccan Carrot Soup

Orange Carrot Protein Smoothie

Cucumber and Carrot Noodles with Spicy Sesame Dressing