Over the summer and into the fall I had the pleasure of getting tri-colored carrots several times in our CSA share. Since then I’ve been searching for them at my local market. Of course they don’t sell them there but I have been able to find them whenever I go to the city so I grab them when I can. The carrots are traditional orange, purple, and white. The white carrots are white inside but the purple carrots are orange inside
I love to cut up these carrots and put them in salads but they are also pretty amazing roasted. This would be a wonderful side dish for Thanksgiving not only because of how yummy it is, but how pretty the colors turn out as well. This is also an easy dish to double or triple if you have more people coming to dinner.
The recipe is simply carrots tossed with some onions and garlic then sprinkled with thyme and rosemary. They are roasted until caramelized and then drizzled with lemon juice.
- 1 lb. tri-colored carrots, cut into matchsticks
- ½ onion, thinly sliced
- 4 garlic cloves, minced
- 2 T. olive oil
- salt and pepper
- 1 t. thyme, chopped
- 1 t. rosemary, chopped
- 1 T. lemon juice
- Preheat the oven to 400 degrees.
- Place the carrots, onions, and garlic on a baking sheets. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
- Bake for 15 minutes. Remove from oven, sprinkle with thyme and rosemary and toss to mix. Continue cooking for 10-15 minut4es or until the carrots begin to caramelize in the oven.
- Remove from oven and drizzle with lemon juice. Toss to coat. Serve hot.