Roasting Multi-Colored Whole Carrots w/ Honey & Rosemary

I’ve had many an orange carrot, and even a white carrot or two, but never have I had…
…purple carrots!! I stopped by Specialty Produce the other day to pick up a normal bunch of carrots with fronds attached. They insisted I try the white and maroon varieties too.
I love carrots that have that just-picked look… with their rustic texture and scraggy ends. They kind-of invite you to nibble on them, don’t they?
I wasn’t even sure what I’d do with a boatload of colored carrots, but I was happy to bring them home and explore my options. They behaved as good subjects for photos. I decided on making Roasted Whole Carrots with Honey and Rosemary.
Roasting them seemed like the obvious choice. I wasn’t interested in peeling them for fear of them losing their rustic charm. So I gave them a scrub and placed them on a baking sheet…
…and tossed them in a little olive oil. They roasted at 425 until tender.
Out of the oven they were drizzled with honey and sprinkled with chopped fresh rosemary.
This was lunch for me on a recent cloudy & cool afternoon.  They were quite delightful with a glass of chilled pinot grigio and a hunk of French bread.  I imagine there are subtle differences in flavor between the colors, but in this recipe I was not able to distinguish any major difference in taste.  These would be perfect alongside a roast or with the rustic look that these provide, I can imagine them being wonderful for an Italian dinner party too.

This recipe can be found here:  Roasted Carrots with Honey and Rosemary


  1. postedOct 11, 2009 7:56 AM
    Vilna Badi

    I saw this on the Eat Right For Your Type website: This root vegetable is also known as oyster plant because its taste resembles a delicately flavored oyster. The parsnip-shaped salsify can reach up to 12 inches in length and 2 1/2 inches in diameter. The most commonly found salsify has a white-fleshed root with grayish skin, though there are varieties with a pale golden skin, as well as one with a black skin (also called scorzonera ). Though salsify is more popular in Europe than in the United States, it can be found here from June through February, usually in Spanish, Italian and Greek markets. Choose well-formed roots that are heavy for their size and not too gnarled. Refrigerate, wrapped in a plastic bag, up to a week. Salsify is generally eaten plain as a vegetable, or used in savory pies and soups.

  2. postedApr 13, 2009 6:45 PM

    These are gorgeous.. I would have loved to have been served these!

  3. postedApr 13, 2009 6:58 AM

    Droooll…dragon purple carrots are one of my favorite varieties. Such an awesome flavor.

    Great use of all the colorful rainbows of carrots.

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