This recipe is for my fellow carrot lovers out there. It’s tender; it’s colorful; it’s savory; it’s sweet. It’s the perfect side dish for just about any meal where meat is the main dish. And as a bonus, the kiddos simply love it.
It’s really stunning to make this recipe with rainbow carrots, which include an assortment of colors, from palest yellow to deepest purple; however, it’s wholly unnecessary. Got a big bag of classic orange carrots? Coolio, that works, too.
20 rainbow carrots
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon raw honey, melted
¼ teaspoon sea salt
½ cup golden raisins
½ cup dry white wine
1 teaspoon coconut palm sugar
¼ cup raw pepitas
¼ cup pistachios, shelled
¼ cup fresh parsley, chopped
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Wash and peel the carrots. Cut them into 2- to 3-inch pieces, then cut each piece in half lengthwise on the diagonal. Put the carrots in a large bowl and set aside.
In a small bowl, whisk together the olive oil, lemon juice, honey, and sea salt. Pour the mixture over the carrots and toss to coat. Arrange the coated carrots, cut side down, on the prepared baking sheet. Roast for 20 minutes, or until tender.
Meanwhile, combine the raisins, wine, and palm sugar in a small pot over medium-low heat. Bring to a simmer and cook for 10 minutes. Remove the pot from the heat and drain, discarding the liquid. Transfer the raisins to a paper towel–lined plate.
In a small, dry skillet, toast the pepitas and pistachios over low heat. Stir often for 5 minutes, until golden.
Combine the roasted carrots, plumped raisins, toasted nuts, and chopped fresh parsley in a serving bowl.
Calories: 188
Fat: 6g
Carbohydrates: 27g
Sodium: 104mg
Fiber: 6g
Protein: 5g
Sugar: 15g