ITEM OF THE WEEK: RAINBOW CARROTS

This week’s item is rainbow carrots! Rainbow carrots are a pretty normal veggie outside of the United States. Within the United States, they are a novelty because orange carrots are the typical standard. This week’s delicious rainbow carrots come from Pete’s Greens Farm in Vermont

Active time:  5 min.  Total time:  20 min

Level:  Easy

6 servings

 

Ingredients

  • 3 bunches rainbow carrots
  • 1 tablespoons extra-virgin olive oil or coconut oil
  • 1/4  teaspoon kosher salt or sea salt
  • 3 tablespoons butter
  • 2 tablespoons chopped chives, parsley or dill or 2 teaspoons dried, plus more for garnish

Directions

  1. Toss 3 bunches baby rainbow carrots, 1 tablespoon olive oil and 1/4 teaspoon kosher salt on a baking sheet; arrange in a single layer.
  2. Roast at 450 degrees F, turning once, until tender and slightly browned, 15 minutes.
  3. Add butter to carrots.  Sprinkle with additional salt (if needed) and chopped chives, parsley, or dill.