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.