Fall flavors are in full swing over here at PIP HQ. Bring on the maple syrup!
We can't get over the vibrant colors of these carrots from our friends at Rainbow Farms. All of these colorful carrots are mild and earthy, great for roasting to enhance the sweetness. Adding a combo of pure maple syrup and a little olive oil make for a great fall inspired roasting dressing that equally caramelize the carrot and make for an amazing weeknight side dish. If you think you don't love carrots, this dish may totally change your mind. Let's try!
If you love to save your carrots for soup, please feel free to use the mild yellow, orange and pale white. I keep the purple orange out of my soup or else it turns that color! (Up to you, of course).
You can shave these carrots into a slaw, into an egg-roll in a bowl mixture, or roast them with a little maple syrup for the perfect fall side dish. I sprinkled a little salty cheese on top and a bright, fresh herb, and voila, dinner is ready with your favorite protein. Let's dig in.
Maple Roasted Rainbow Carrots
1 bundle of Perfectly Imperfect rainbow carrots
1 T olive oil
1 T organic maple syrup
1 tsp sea salt
1/4 cup crumbled cheese, goat or feta
1/4 cup parsley, chopped
1. Wash carrots and peel. Save peel in freezer bags for soup stock.
2. Preheat oven to 425. Cut peeled rainbow carrots in half and place on baking sheet. Drizzle olive oil and maple syrup over, toss to coat. Sprinkle with salt and roast for 30 minutes, until brown and softened.
3. Plate carrots with a crumble of cheese of choice and fresh herbs on top. Enjoy while warm!
We hope you love this organic recipe as much as we do. Be sure to tag us in your recreation in your kitchen, @perfectlyimperfectproduce, on instagram. Thanks for another great week!