I kind of love these purple carrots. In general, any vegetable or fruit that displays a vibrant color, other than what it traditionally comes in, gives me excitement.
I just peeled and sliced these babies, along with some sweet potatoes, really thin, tossed them with olive oil, salt and pepper, and threw them in a 400 degree oven.
And this is what they looked like after the roasting:
They made a totally fabulous salad with some greens, quinoa, pumpkin seeds and goat cheese.
And I topped it with this lemon rosemary vinaigrette. Just lemon juice, olive oil and rosemary, also from my CSA.
Warning: the carrots do stain stuff. Like my hand. Honestly, this is way more stainage than I have ever experienced with beets, which are notorious for stainage. Not that I mind, really. It’s fun to turn yourself purple and pretend to be a carrot.
*Check it out! This post has been entered into What’s In The Box recipe link party at In Her Chucks!