Can we talk about how beautiful these carrots are?! They call my name every time I see them at the grocery store and they always end up in my shopping cart. I guess it’s a good thing carrots are my husband’s favorite vegetable! They are pretty much a weekly staple in our household.
Many of you may know that carrots are a great source of Vitamin A, but they also contain many other nutrients. These rainbow carrots are especially nutrient dense with lots of phytonutrients that help support our immune system. Phytonutrients give plants their pigment or color, so each color represents different phytonutrients which offer different benefits. For example, the traditional orange carrots have the most beta-carotene, while the red and purple carrots have more anthyocyanindin and the yellow carrots have more lutein. These phytonutrients promote overall health and well being and may also play a role in preventing cancer, heart disease and other chronic diseases.
There are many ways you can incorporate carrots into your diet, but roasting them is probably my favorite. This recipe has the perfect sweet and spicy flavor combination. The carrots have a hint of natural sweetness and roasting brings that out even more. The cayenne pepper adds some heat while the cumin and turmeric add a nice earthy flavor.
These roasted carrots make a great side dish for any meal. They can be incorporated into salads or even eaten cold from the refrigerator! We enjoyed ours topped with pepitas (green pumpkin seeds) which added a nice crunch and salty flavor.
- 2 pounds or about 12 medium carrots, preferably rainbow
- 2 Tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
- 3 Tablespoons pepitas (green pumpkin seeds)
- Preheat oven 400 degrees.
- Peel the carrots. Then cut the tops off of the carrots, slice them in half lengthwise and then again crosswise.
- Place carrots in a large bowl. Toss with olive oil, cumin, turmeric, cayenne pepper, salt and black pepper.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast for 30 minutes, or until tender.
- Serve garnished with pepitas.