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.