Never has the old adage “you eat first with your eyes” been more appropriate then with these Rainbow Carrots. These visually stunning carrots can elevate your next dinner party or convince your kids to eat their vegetables! Win-win!
Are you looking for a simple but elegant side dish for a dinner party? This may the one. Both beautiful and easy, these carrots can roast while you spend your time making more complicated food! Interested in getting your kids to eat their veggies? My kids were so interested in the awesome colors of these carrots, they forgot that they don’t always love to eat their veggies!
Yet another of my favorite fall treats-fresh carrots-these rainbow carrots were found at my local grocery store. They were so beautiful, I couldn’t help but buy them and try to make them taste as good as they looked. I think I succeeded by roasting them and finishing them with a super simple preparation of butter, maple syrup and orange zest.
- 2 bunches rainbow carrots cleaned and peeled
- 1 teaspoon olive oil
- 2 Tablespoons butter
- 1 Tablespoon fresh orange juice
- 2 teaspoons orange zest
- 1 ½ teaspoon maple syrup
- ¼ teaspoon salt + more salt to taste
- pinch pepper
Preheat oven to 400ºF.
Lightly grease a baking sheet with the olive oil.
Spread the carrots out on the baking sheet.
Roast carrots for 40 minutes or until fork tender (this could take closer to an hour depending on how large your carrots are).
In a small saucepan, melt butter.
Add orange juice, orange zest, maple syrup, 1/4 teaspoon salt, and pepper to melted butter and then stir to combine.
Pour the sauce over the roasted carrots.
Salt to taste.
Serve while warm.