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Archives | Feb. 2022

Roast Rainbow Carrots with Ginger and Honey

By Monica Kass Rogers

Roast Rainbow Carrots with Ginger and Honey

WORDS AND PHOTOGRAPHY BY MONICA KASS ROGERS

Turns out the common orange carrot that has marched through our lives on lunch plates, dinner platters, and crudités trays is a rather latecomer to America. Historians tell us it wasn’t eaten here until after World War I when soldiers returning home brought with them stories of delicious European carrot preparations. The Dutch are credited with the selective breeding that transformed previously bitter and rather wooden-textured carrots into the sweet, crunchy, orange vegetable we enjoy today.

The good news for us is that in recent years, plant breeders have perfected a variety of brilliantly colored red, purple, and yellow carrots with great flavor, texture, and enhanced nutritional value. Roasted and combined with fresh ginger and spice, they make a vibrantly delicious side dish.

FOR THE ROAST CARROTS:

• 2 pounds purple, red, and orange carrots, with carrot tops intact

• 1/4 cup vegetable oil

• 2 teaspoons smoked paprika

• 1 tablespoon finely minced fresh ginger

• 1 tablespoon finely minced fresh garlic

• 1 teaspoon salt

• 1 teaspoon fresh cracked pepper

• 1/4 teaspoon cayenne pepper

FOR THE SPICED HONEY BUTTER:

• 1/4 cup butter

• 2 teaspoons honey

• 1 teaspoon smoked paprika

• Pinch of cayenne pepper

1. Line a large half-sheet baking tray with parchment paper. Preheat oven to 400 F. Trim greens from carrot tops, leaving 1 to 2 inches of green stems. Scrub carrots well in cool water. Using a sharp vegetable peeler and long light strokes, peel carrots.

2. Aiming for uniform size, cut fatter carrots into halves (and if necessary, quarters) lengthwise.

3. Place peeled carrots in a large bowl. Set aside. Whisk vegetable oil, paprika, ginger, garlic, salt pepper, and cayenne in a small bowl; pour over the peeled carrots. Toss to coat well. Arrange carrots in a single layer on a parchment-covered baking tray. Sprinkle with a bit more fresh cracked pepper. Cover tray with aluminum foil. Roast in 400 F oven for 30 minutes. Remove foil. Continue roasting, uncovered for an additional 10 minutes until fork tender.

4. Heat butter and honey in the microwave for 20 seconds; whisk in paprika and cayenne. Pour over roasted carrots. Adjust seasoning with salt and pepper to taste. Serve hot.

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