We got some purple carrots in our CSA share last week. We've had purple cauliflower and purple peppers in the past, but never purple carrots. They are the loveliest shade of magenta, with an orange center, and have a more intense flavor than a regular carrot--very sweet, with a hint of that parsnip-y soapiness (I'm not the only one who thinks parsnips taste like soap, am I?).
Last night, in an endeavor to use up as much of last week's CSA veg as possible, I decided to roast the purple carrots, along with some cauliflower and baby onions from our garden. The dish came out deliciously and was really quick and easy and pretty, despite the less-than-spectacular picture above (my camera just sucks).
Here's the scoop:
- Heat your oven to 400 degrees.
- Cut one small head of cauliflower into bite size pieces.
- Cut three medium purple carrots on the diagonal into 3/4" pieces.
- Quarter 2 small onions.
- Toss the veggies with 2 tablespoons of olive oil, 1/4 teaspoon of cumin, a shake of red pepper flakes, and sea salt and freshly ground pepper to taste.
- Place on a baking sheet and roast for about 20 minutes or until done to your liking (we like our veg on the firmer side).
- Serves 2.
I served this colorful side with a baked Quorn filet (for me) and a grilled boneless pork chop (for the hubby)--both slathered with homemade barbeque sauce--and cheddar smashed potatoes.