Does anyone else feel like they’ve been in a veggie rut lately? My boys will eat their peas, green beans, corn (does that count?), red peppers, and zucchini and some of them will also eat asparagus. I usually send raw carrots to school with them, but I never really make roasted carrots at dinnertime. When I saw these beautiful rainbow carrots at Trader Joe’s, I thought they would be fun to try together. Do purple carrots taste different than orange ones?
Whenever I serve something new to the boys, we always have a “taste test”. One at a time, they are given the spotlight and something new to try, (they usually close their eyes when taking the first bite for some reason) and then they give thumbs up, down or, in between. I try to give them new things to try all the time so they pretty much expect it. Sometimes their reaction is negative, and that’s okay. Sometimes they are pleasantly surprised that they actually LIKE IT! And that’s always something to celebrate. Everyone is praised for TRYING something new.
Little Boy #3: Looks into the oven and asks why I am cooking an empty pan?
Answer: I tried a new method for roasting these carrots that I saw in the latest issue of Better Homes and Gardens. A hot baking sheet is placed on top of the veggies as they roast. Very clever!
They were just tender in 15 minutes in a 450 degrees oven. Add a pat of butter and a drizzle of honey, then season with salt and pepper to taste and sprinkle with parsley. This is such a simple recipe, but it makes such a beautiful and delicious side dish I had to share.
So do purple carrots taste differently than orange ones? You should try them and find out!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
- 2 pounds rainbow carrots, peeled and sliced
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon butter
- dried parsley
- drizzle of honey
- Preheat the oven to 450 degrees. Place one baking sheet (empty) in the oven.
- Toss carrots and olive oil, salt and pepper in large bowl and then spread out evenly onto another baking sheet.
- When the oven is ready, place the hot baking sheet on top of the carrots, and place them both in the oven for 15 minutes or until carrots are just tender.
- Spoon into a serving dish, and add a pat of butter, dried parsley, a drizzle of honey to taste, and additional salt and pepper to taste.
- Serving Size: 1 Serving
- Calories: 181
- Sugar: 12g
- Sodium: 229mg
- Fat: 10g
- Saturated Fat: 2.8g
- Unsaturated Fat: 6.7g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 6.9g
- Protein: 1.8g
- Cholesterol: 7.6mg