Just like my kabocha squash fries, these roasted purple carrots are another solution for a side dish that is super healthy and loved by the whole family.
Like I’ve mentioned in many of my previous posts, I love simple cooking. Not only is it easier, but it is also quicker since you are using a short list of ingredients and surely healthier than prepackaged meals full of preservatives. Remember that our body is like a car :: macchina; what you put inside it will affect its performance. Would you dare put coca cola in the gas tank? Probably not, so why should we nutriate our bodies with a sugary drink either? Not to say every now and then I don’t splurge (I have a strange affection towards Mt. Dew) but I do keep things in moderation by keeping in mind the 80/20 rule.
The trick to simple cooking is good quality products :: prodotti. They don’t need to the most expensive on the shelf, but there is something to say about quality. Don’t chimp on good extra virgin olive oil, with just this one ingredient you can create endless recipes.
These roasted purple carrots were part of my dinner party menu, and everyone had seconds. Secretly I was hoping they wouldn’t so I would have leftovers—selfish, I know, but they were so good it was hard to share! Luckily they are easy to make so I can make them when I want without any effort. I used both purple and orange carrots but you can also use just one color. Just wash the carrots well, cut them in strips :: strisce, place on a baking dish lined with wax paper, drizzle with a good quality extra virgin olive oil, sprinkle with course salt and bake for around 20 minutes. You can serve them warm or cold.
- 4 large purple carrots (or orange or a mix)
- Extra virgin olive oil
- Course salt
- Wash the carrots well, cut them in strips, place on a baking dish lined with parchment paper, drizzle with a good quality extra virgin olive oil, sprinkle with course salt and bake for around 20 minutes at 400°F(204°C). You can serve them warm or cold.
Hi Cindy! Delicious recipe. I love carrots but I haven’t seen purple carrots in Italy. Can you please tell me where I can buy them. Buon weekend, Paola
Good Afternoon –
I just found them in the supermarket (shoprite) here in NJ.
Fantastic! Happy cooking! 🙂
Ciao Paola! I saw them for the first time at the Borgogioioso in Carpi. Unfortunately, I haven’t seen them in the markets yet or other supermarkets. This recipe also works with regular carrots., although there is something fascinating about the purple variety. Let me know if you come across them! Have a great week!
Won’t the wax paper melt in a 400 degree oven, leaving wax on the carrots? Do you mean parchment paper?
Hi Kim, You’re right! That’s my mistake. I meant to put “parchment paper.” Good catch. I’ll update the recipe now. Thanks!
I just saw purple carrots in my grocery store and wondered what they were like.
Sounds a good recipe but I just wanted to mention it’s ‘coarse’ salt. salt. Easy typo to make.
Sounds delicious! Can’t wait to try
mixed the carrots and the other vegetables,olive oil ,and the side brown rice its healthty and diferent