Although carrots are available almost all year round, heirloom carrots are not. I just started seeing these gorgeous roots at the supermarkets here and couldn't help but buy a whole bunch of them. They come in yellow, orange and purple, and sometimes in a different variety of these colors too. When sliced, the inside is always a different color - making these vegetables truly so beautiful to eat raw or cooked. Once cooked however, the color fades a bit - but the sweet taste of these carrots does not! I love to make roasted carrots, especailly this heirloom variety, as they are a perfect side dish to just about anything.
12 heirloom carrots, washed and dried
3 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp turmeric powder
1 tsp cumin
1 tsp paprika
2 tbsp balsamic vinegar
Preheat the oven to 400F. In a small cut, whisk olive oil, balsamic, sea salt, turmeric, cumin and paprika. Place the carrots on a baking sheet and drizzle with oil mixture. Mix well so they are completely covered. Roast for 45 minutes.