Roasted Purple Carrots
Don’t those look yummy? Okay, maybe you have to get over the purple color first. Better now? Yum! I just scrubbed these well, cut them in half, then drizzled them with olive oil, sprinkled on some salt and pepper, and tossed them in the oven. They take about 30-40 minutes at 400 or 50-60 minutes at 375. I made these for Master Gardener class last week and I sprinkled some fresh thyme and rosemary leaves over the carrots as well. Even better! Roasting carrots is far superior to boiling, in my opinion.
Posted on December 8, 2009, in Harvesting & Eating and tagged carrots, cooking, fall garden. Bookmark the permalink. Leave a comment.
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