If you go to the right grocery store, you might just be lucky enough to find a few bags of these gorgeous, organic little rainbow carrots. They’re not super common and you’re going to have to look closely, but just trust me, it is worth a bit of a hunt.
I’ve made these Maple-Roasted Rainbow Carrots for a variety of occasions, from dinners for myself to holidays and other special occasions with a lot of people! They are a perfect side dish or an addition to a roasted fall vegetable medley. The sugar from the maple syrup caramelizes when you roast them to make the perfect chewy coating to the tender insides.
Maybe even roast a batch and experiment with turning it into a pureed soup or something!
When something looks like this in its natural state there is rarely ever a question about whether you should eat it. Those beautiful colors indicate tons of hidden vitamins and nutrients that are so, so good for every inch of your body. Your skin, your eyes, your nails and pretty much your entire insides will say thank you.
The taste, too – it’s actually quite rich so there’s not a ton that you have to do to prepare these! Toss them in some olive oil, maple syrup, salt, pepper and you’re good to go.
What will you need?
15 – 20 rainbow carrots (about 3 bunches)
3 tbsp olive oil
2 tbsp real maple syrup
Ground pepper, kosher salt
How do you make it?
Preheat your oven to 425. Wash and dry your carrots. Cut off the extra green leafy stem stuff. Spread your carrots in a roasting pan with aluminum foil and drizzle all of the other ingredients on top. Move the carrots around a bit to make sure all of the surface area is coated with a little oil and syrup. Pop in the oven and roast for 30 – 35 minutes, until tender.
Remove and serve hot.
So, so cute and colorful. You don’t even need a fork or a knife to eat these, I just eat them with my hands!
Keep a look out at the smaller, local-type grocery stores for these wonderful little roots.