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roasted carrots 10_web

roasted carrots 7_web

roasted carrots 8_web

roasted carrots 9_web

 Winter and the ensuing cold months ahead, are a great time to go to your local market or as in my case, the Union Square Farmers Market, and pick up some amazing vegetables. These little jewels known as rainbow carrots, are hardy and delicious on their own, with little to fanfare. ( A little rosemary, thyme, salt and pepper). With little time and thought, you can whip these into just about anything you can think of or imagine. I’ve had these for a couple of weeks in the refrigerator and decided that now is the time to make and utilized these beauties in a soup. They were originally meant to be roasted during Thanks Giving meal, but I never got around to making these, as I ran out of time and oven space. So here I am on a Friday night, at approximately 1 in the morning, telling the story of how the little carrots never got did! Well they got did tonight, and will be finished off in a soup. Provided I can stop eating them before tomorrow. These things are so so sweet with just a pinch of salt, they are almost like a dessert.


1 bunch of rainbow carrots

extra virgin olive oil

Kosher salt

fresh cracked pepper




Wash off the carrots of any debris and shake off any excess water or dry in sink or colander. Peel any carrots if they are too thick or discolored or damaged. Place them onto a roasting tray and coat them with olive oil and kosher salt and fresh cracked pepper. Place a few sprigs of fresh thyme and rosemary over the carrots. Preheat your oven for at least 10 minutes before placing the carrots in. Roast them for about 25-30 minutes till tender. Some carrots will be large than others, and can be removed sooner if done to prevent over cooking and to keep them from falling apart. These can be served hot or allowed to cool on the counter tented with aluminum foil or can even be used the very next day if kept in the refrigerator and warmed up in the oven. I will be using mine in a roasted rainbow carrot soup. Enjoy!