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.

About Rebecca

I'm a Horticulture Educator with Sedgwick County Extension, a branch of K-State Research and Extension, located in Wichita, KS. I teach about fruits, vegetables, and herbs.

Posted on December 8, 2009, in Harvesting & Eating and tagged , , . Bookmark the permalink. Leave a comment.

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