Carrots are an essential part of any diet and are quite versatile because you can enjoy them is so many forms; roasted, sauteed, boiled or eaten raw. Carrots are loaded with vitamins and minerals and when cooked, turn into a sweet or savory side dish. Rainbow carrots, an heirloom varietal with a array of bright colors, are gorgeous looking and are fun to serve during their peak season.
Three-Seed Roasted Rainbow Carrots are easy to prepare and tossed with a few spices like, mustard, caraway and anise seeds, give them carrots an umami sensation that’s earthy and fragrant. Toasting these seeds prior to crushing, releases their flavors and adds an extra smokiness. This recipe is great for entertaining, or for weeknight meals because of its simplicity.
12 rainbow carrots
1 teaspoon mustard seeds
1 teaspoon caraway seeds
1 teaspoon anise seeds
2 tablespoons brown sugar
yogurt or creme fraiche, optional
1. Preheat the oven to 425 degrees. Wash and peel the carrots. Split carrots in half and place on a sheet pan drizzled with olive oil.
2. Toast seeds in a skillet over medium heat for 3 minutes, or until you can smell toasting. Pour seeds in mortar & pestle or small bowl and crush gently.
3. Sprinkle crushed seeds over carrots and add a teaspoon of salt. Toss carrots with brown sugar and place cut side down on pan. Roast in the oven for 25-30 minutes, or until lightly browned. Dollop with yogurt, if desired. Enjoy!