Recipe - Roasted Rainbow Heirloom Carrots
Heirloom vegetables can be some of the most beautiful you've seen because they take on the shape, size, and color of a varied genetic pool. Curious as to what exactly heirloom means? I wrote a post on it earlier that demonstrates the differences between heirloom and not. What you end up with when you go heirloom are some unique looks and feels that might strike your fancy as it does my own. I got my hands on some rainbow heirloom baby carrots and decided to let them shine a bit. Roasting them with some thyme and balsamic turns these beauties into the perfect side dish for home or as a holiday potluck item. Give this recipe a try and ask yourself why you wouldn't want to handle these gorgeous carrots!
Step 1: Ingredients (yields 2-3 servings)
- 1 lb heirloom baby carrots, halved
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 Tbsp citrus olive oil (if unavailable, grate 1 tsp zest into 1 Tbsp olive oil)
- 1 Tbsp balsamic vinegar
- 2 Tbsps extra-virgin olive oil
- finishing salt of choice (I chose French grey)
Step 2: Prepping the carrots
Preheat oven to 350°F. In an adequately sized bowl, combine all ingredients except finishing salt. Mix thoroughly and let sit for 5-10 minutes. Then spread out on a baking sheet, making sure to keep colors separated so they don't bleed into each other during roasting.
Step 3: Finishing
Roast for 35 minutes or until desired tenderness is achieved. Sprinkle on some finishing salt if you'd like more saltiness on it. Let rest before serving. These taste great both hot and cold!
Photography by Minerva Thai and Duc Duong.
Tags: Recipe - Side Dish