Lime and ginger roasted rainbow carrots add a new twist to the sometimes mundane carrot.
Carrots, my favorite root vegetables are packed full of nutrients like vitamin A, vitamin K, and potassium. They are not as high in carbohydrates as many other root veggies. Carrots add a pop of color and a range of beneficial nutrients to salads, soups, stews, and side dishes.
Rainbow carrots add excitement to the plate with their deep purple hues, contrasted with the creamy white carrot, the bright yellow carrot, dark red, and the traditional orange carrot. They have somewhat different nutritional values but the taste is basically the same.
Carrots contain several phytochemicals with antioxidant and anti-inflammatory behaviors that help reduce the risk of heart disease. And, just as my mother told me, regular consumption of carrots and other orange vegetables is a good way to protect your eyes against the effects of aging and environmental damage.
These carrots can be prepared in a matter of minutes with basic ingredients that you probably have in your fridge and your pantry.
The carrots are tossed in a mixture of olive oil, lime juice, ginger, and lime zest. Then they are placed on a foil or parchment lined sheet pan for roasting.
Carrots also taste great when paired with orange. You may choose to use orange zest and juice for this recipe rather than lime.
If the rainbow carrots are large, then you can halve or quarter them so that they will cook evenly and quickly.
Carrots can be roasted just like any other vegetable such as broccoli, cauliflower or Brussel sprouts. Roasting any vegetable enhances the flavors because it lightly caramelizes the vegetables.
The maple syrup is added at the end of the roasting so that it does not burn. You may prefer to use brown sugar or honey for roasting the carrots. Just watch them carefully because they can burn. Enjoy!