Sunday, January 15, 2012

What to do with 2lbs of rainbow carrots.

I happily stumbled across a two-pound bag of rainbow carrots at Allen’s Market this past week. 

At $1.89, I was pleased with my bargain.  The myriad of colors tempted me, teased me, and taunted me with anticipation over the color explosion I knew would occur once I exposed what lay beneath its skin.

The mystery unfolded with each stroke from my peeler, brighter, brighter, and BRIGHTER!  Oh the beautiful golds, oranges, yellows, and fiery flaming tangerine.  The meat is so tight and clean that it almost squeaks with each downward stroke from the peeler.

I take a deep breath.  It smells like well, a carrot, which isn’t much of a smell.  And yes, it feels just like a carrot.  Crispy with a sassy snap.

Peeling and prepping for two dishes, my husband cannot stand it anymore.  He reaches over the kitchen counter, grabs a sliced yellow carrot and pops it in his mouth!  Crunch, crunch, crunch.  I, too, am overcome and have to imbibe.  It is going to be hard not gobble them all before dinner.

I am going to roast a pound of these little beauties for dinner.

Roasting changed everything.

The intensity of the rainbow colors deepened once roasted.  It’s as if it passed through childhood into maturity the longer it baked in the oven, hissing and whining as it popped to perfection.

 Breathing deeply as it came out of the oven, its sweetness was released and filled the air.   As my knife sliced diagonally through the meat, the skin gave way to the firm yet soft nudge as my fork pierced through its vibrant skin.

First bite: sweet.

Second bite: savory. 

Complete satisfaction.  A perfect compliment to a main dish.

Ready to roast some for yourself? 

Roasted Rainbow Carrots
Makes 4 servings


1 lb rainbow carrots
1-2 tsp olive oil
2 tsp coriander
Sprinkling of salt and pepper


Preheat oven to 425 degrees.
Peel carrots and cut into 2” pieces.
Toss with olive oil, coriander, salt, and pepper to coat.
Lay carrots on a baking sheet and roast for about 15-20 minutes, turning once.
Now that dinner is over, are you ready to prepare that last pound of carrots?

This is a fun recipe that allows you to enjoy your rainbow carrots vibrancy for a little longer than dinner.

Pickled Rainbow Carrot Sticks
Source:  melecotte


1 pound carrots, cut into matchsticks
1 cup water
1 cup apple cider vinegar
¼ cup sugar
2 garlic cloves, crushed into a paste
2 Tbsp. whole coriander seeds
1 Tbsp. whole mustard seeds
1 ½ Tbsp. salt
2 bay leaves


Place carrots in a heatproof bowl; set aside. In a medium saucepan, bring the remaining ingredients to a boil.
Reduce to simmer and leave on heat for 2-3 minutes.
Pour pickling liquid over carrots and let cool, uncovered.
Transfer to sterilized jars.
Refrigerate at least 1 day for flavors to marry.

So, what do you think? 

Are you ready to bake, roast, snack, peel, or pickle your own rainbow carrots? 

If so, let me know how it goes!

Eat well, my friends.  Eat well.



  1. These look sooo good. Would you believe that I like mustard on roasted carrots. A travesty, I know, but I can't help it. :)

  2. Oooo, I can see where mustard would be an excellent companion. Yellow or a good stoneground mustard would add a nice twist!

    Thanks for the idea, Gina!


  3. Those roasted carrots look beautiful! I wouldn't have thought to try coriander on them, but next time maybe I will!

    1. Thanks! I think they are beautiful, too!

      I know that you are an Italian-inspired cook, so I am curious how you would prepare them?



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