I bet if you serve a dish called Rainbow Carrots at your dinner table, your guests might be tempted to reach first for this delicious side dish! Besides the usual orange carrots, you’ll find purple, red, white and yellow ones, all blazing with color. And believe it or not, these ‘novelty’ carrots are still high in nutrition: the purple ones are high in Vitamin A, while the red and yellow ones are linked to cancer prevention. Also, carrots were used in ancient times as an aphrodisiac (move over Viagra)!
My recipe here includes coating the roasted carrots with curry butter and a splash of balsamic vinegar, a combination which pairs nicely with the sweetness of the carrots.
To prepare the carrots, first wash them and trim the green stems. However, in order to retain the ‘rustic’ look of the rainbow carrots, I don’t bother to peel them. (I notice that in one of the Barefoot Contessa’s recipes, she also leaves her rainbow carrots unpeeled).
Rainbow Carrots after baking
To roast the carrots, place them on a tray lined with parchment paper, then coat them with olive oil and sprinkle with salt and some fennel seeds. Bake for about 30 minutes until the carrots are cooked through but still a bit firm.
Meanwhile, combine the softened butter with the curry powder.
Remove the carrots from the oven and coat with the curry butter. Finish by adding a splash of balsamic vinegar and serve.
Pre-heat oven to 375 F (185 C) Wash the carrots and trim the green stems to about1 inch. Coat the carrots with the olive oil, sprinkle with the fennel seeds and add a little salt. Place the carrots on a baking tray lined with baking paper and bake for about 30 minutes until the carrots are cooked through (careful not to burn them). Meanwhile, mix the curry powder with the softened butter. Remove the carrots from the oven and toss with the curry butter. Add a splash of balsamic vinegar and serve. Roasted Rainbow Carrots with Curry Butter and Fennel Seeds
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6 Comments
John / Kitchen Riffs
September 7, 2019 at 5:20 amRoast veggies are really great — love ’em. Carrots are particularly nice, I think, and so pretty when you use the rainbow ones. Really like the curry butter — will be giving that a try. Thanks!
mimi rippee
September 7, 2019 at 8:11 amOhhh, I do love the curry butter! Fabulous combination!
David Scott Allen
September 7, 2019 at 11:12 pmI would never have thought to combine curry butter and fennel seeds – brilliant, Fran! And the rainbow carrots are so beautiful…
Kathy @ Beyond the Chicken Coop
September 10, 2019 at 11:20 amI love the color of those carrots! They make a lovely presentation and the curry butter sounds delicious!
Jeff the Chef
September 11, 2019 at 12:14 pmYou can hardly go wrong with carrots these beautiful. However, you’re simple yet delicious-sounding preparation seems absolutely fantastic I would gobble these up in a heartbeat.
Juliana
September 12, 2019 at 7:25 amI love the simplicity of this recipe using rainbow carrots…and the dressing sounds so delicious…love the cumin in it. Thanks for the inspiration. I hope you are having a fabulous week Fran!