Roasted Purple Carrots with Honey Dijon Sauce
Published Oct 16, 2024
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There’s something so rewarding about taking a humble ingredient like carrots and turning them into an elegant, show-stopping dish. And Roasted Purple Carrots with Honey Dijon Sauce are absolutely that. I’ve been making this easy side dish for years and not only is it packed with flavor, but it’s affordable too.
When I teach cooking classes for kids, we talk a lot about the fact that how things look affects our experience of eating them. Beautiful food is just more fun to eat! And I can definitely assert that’s a fact in the case of purple carrots. These carrots are simply beautiful on the table. And while you can follow my method to roast them entirely on their own, I would highly recommend the extra step of making Honey Dijon Sauce. The sauce is so simple with tart-sweet garlic flavor and it elevates the whole thing without much work.
Simple, delicious, vegetable sides have been my favorite thing to create lately, so if you’re looking for another one to add in the mix try roasting rainbow carrots, glazed honey mustard carrots, pan-seared zucchini (great for when your garden is overflowing), or simple roasted broccoli (classic).
Let’s talk purple carrots
Purple carrots aren’t just a novelty – they’re the same vegetable as the classic orange carrots but are just less common. And purple carrots are packed with nutrients like anthocyanins, the same antioxidants found in berries, which can support heart health and reduce inflammation.
Their flavor is really similar to classic orange carrots, but slightly earthier and often with more natural sweetness.
How to cook them so they stay purple
The trick to cooking purple carrots and helping them retain their vibrant color is in the cooking method. When boiled or sauteed, they can lose their vibrant color, turning gray and even bleeding color into the water. However, when roasted, they hold onto their deep purple hue much better. Roasting at a high temperature, as in this recipe, helps preserve the richness of the color while bringing out the carrots’ natural sweetness. The moral of the story is that roasting is superior here, just as with roasting rainbow carrots.
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Sauce or not?
Up to you! I love the Honey Dijon Sauce drizzled over the dish right before serving. The sauce is a little tart and sweet with subtle garlic flavor, and it adds a lot to the dish. But if you’re short on time, just roast the carrots according to the instructions below and you’ll still have a beautiful delicious side dish.
FAQs
Peeling purple carrots is a matter of personal preference. The skins of purple carrots are entirely edible, and many people choose to leave them on to maximize the fiber and nutrient content. If you like a more rustic texture, you can simply scrub the carrots clean and leave the skins on for this recipe. However, if the skin seems thick or if you prefer a smoother texture, feel free to peel them.
For this roasted dish, either option works well, but leaving the skins on helps retain more nutrients and adds an extra bit of texture.
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Roasted Purple Carrots with Honey Dijon Sauce
Equipment
- Half Sheet Pan
- Parchment Paper
- Mixing Bowl
- Immersion Blender
Ingredients
Carrots:
- 1 pound purple carrots
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- black pepper
- fresh parsley, for serving (optional)
Honey Dijon Sauce:
- 1 clove garlic
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the carrots with 1 tablespoon olive oil, salt, and pepper.
- Roast for 15 to 25 minutes, or until tender.
- Meanwhile, blend together the garlic, honey, mustard, and 2 tablespoons olive oil until smooth. (Note: I like to use an immersion blender for this; most larger blenders won't work well since it's such a small amount)
- When the carrots are done roasting, transfer them to a serving plate and drizzle with the honey Dijon sauce. Sprinkle with chopped parsley if you're feeling fancy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
