Before the holidays I was visiting a Christmas market that included some farmers' market kinds of stuff. One of the vendors had the most amazing rainbow carrots, but they only came in a really huge bag. Since I was about to leave on a trip I mentioned that I wanted to get some, but was afraid they wouldn't keep long enough for me to use them all. The vendor assured me that they would be fine for weeks and even months, as long as I kept them in their bag in the regular part of the fridge. "NOT in the crisper drawer," she emphasized. "The crisper is a LIE!" I'm happy to report that she was 100% correct. A month later and my rainbow carrots are still in great shape.
The beautiful carrots are the feature in the recipe I made today. It is based on several recipes I saw online, mostly because I was looking for things like temperatures, ideas for flavors, and time for baking. You could use pretty much any root vegetables, but this time I used potato, sweet potato, parsnips, and onion in addition to my beautifully colored carrots. My house smelled amazing this afternoon and it was a great thing to make on a dreadfully cold day!
Ingredients:
- 1 medium to large sweet potato
- 2 medium parsnips
- 6 rainbow carrots (red, yellow, and purple)
- 1 medium potato
- 1 medium sweet yellow onion
- 1 Tbsp. vegetable oil
- 1 1/2 tsp. salt
- dried thyme
- 1 Tbsp. honey
Instructions:
- Peel and chop veggies. Pro tip: Try to get them all the same size.
- Preheat oven to 425°F.
- Line two large baking sheets with parchment paper.
- In a large bowl, combine vegetables with oil and salt
- Sprinkle in dried thyme and stir
- Spread on the pans.
- Roast until browned and crispy, stirring veggies and rotating pans in oven halfway through the cooking. Total cooking time is about 40 minutes.
- Put veggies in a bowl and stir in honey
Makes 4+ servings
