For some time now I have been purchasing organic carrots with multiple colors: purple, white, yellow and orange. I bought them loose with their green stalks so I could use the greens when I make veggie broth and also avoid plastic packaging. The package had two of each colored carrot and I used half the package to test the recipe.
Utensils: Cutting board and knife, brush to scrub the carrots, small oven proof dish to melt coconut oil, pan for steaming/simmering, pan for baking/roasting, & serving platter
Prep. Time: 10 minutes
Cooking Time: About 15 minutes on stove and another 10 in the oven
Categories: Vegan (V), Gluten Free (GF), and No Sugar Added (NSA)
4 organic multi-colored carrots (All one color such as basic orange would also work fine.)
2 tablespoons melted coconut oil (or other oil of your choice)
1-2 tablespoons curry powder ( a mixture of Indian spices such as cumin, turmeric, coriander, etc.)
Sunflower micro-greens for garnish (May also use parsley or dill.)
- Preheat oven to 350 degrees F. Place coconut oil in a small oven-proof dish and place in oven for 2-3 minutes to soften.
- While oil is in oven, scrub carrots, trim tips, and save greens for soup stock, if you bought carrots with tops.
- Remove melted oil from oven, stir in curry powder, and set aside.
- Place carrots in a saucepan with water to cover and simmer about 10-15 minutes, depending on thickness of carrots. Turn once.
- Transfer carrots (minus liquid) onto a stainless steel or glass cooking pan (I use a square pan that I also use for corn bread, about 8″X 8″.)
- Brush 1 tablespoon oil/ curry powder mixture on pan and pour the rest over the carrots. Place in the preheated oven, baking about 10 minutes, turning once, then placing oven on broil for one or two minutes. Don’t burn them!
- Place roasted carrots on a serving platter and garnish with sunflower micro-greens, parsley or dill. Serve immediately.Variations: Feel free to use Italian herbs (oregano, thyme, garlic, etc.), Za’atar, or other herb/spice, salt & pepper, or mixture of your choice.
P.S. I also sprinkled some black sesame seeds on the cafrrots and dish for added color and crunch.