Roasted Purple Carrots with Honey Dijon Sauce
The best way to cook purple carrots and retain their bright color is to roast them. And this method to roast at 425°F yields naturally tender, flavorful purple carrots that look beautiful on the plate. Short on time? You can absolutely skip the sauce.
Servings: 4
Cost: $3.00
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
Calories: 177kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 452mg | Potassium: 383mg | Fiber: 4g | Sugar: 14g | Vitamin A: 18950IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg