Lemon Roasted Carrots With A Hint Of Ultra Violet

Wednesday, January 29, 2014
One of my favourite things is using crazy coloured fruits and vegetables. I'm always tempted to start making finger paintings using my blackberry stained hands but then I remember I'm no longer 7 years old and have no child/nephew/niece/5 year old friend to blame for the beet coloured hedgehog picture hanging on my fridge. Nevertheless, I still get very excited by those radioactive-looking ingredients. Forget artificial food colourings and dyes, they really are just as mesmerising and I'm convinced I can one day make my future kids choose the purple carrot (maybe with the help of the 'carrots give you super-eyesight-powers' line) over the purple gummy worm. (Although, I have nothing against gummy worms once in a while).

Roasted Carrots are a staple in my house. They're delicious and easy and everyone is a fan, including the puppy. I found some amazing looking purple carrots and decided to mix it up a bit this time. It worked out very well, aesthetically and in taste. The purple carrots have a bit of a different taste and texture so you get a different flavour in every bite.

Feel free to try this recipe with just  the purple, or even just the orange.






YOU WILL NEED:
6-8 MEDIUM - LARGE CARROTS (1/2 PURPLE 1/2 ORANGE)
5 CLOVES GARLIC
JUICE OF 1 LEMON 
1 LEMON SLICED
OLIVE OIL 
SEA SALT AND BLACK PEPPER 

Pre-heat the oven to 200 C or 400 F. 

Cut the carrots slices and wedges (or whatever shape you prefer - bare in mind, if they're very thick they may take longer to cook). 

Cover a large baking tray in parchment paper (you may need to use two trays) and evenly spread out the carrots, garlic cloves (peel left on) and lemon slices. Drizzle with a tablespoon and a half of olive oil, the lemon juice and sprinkle with a pinch of salt and pepper. 

Roast for 45 minutes (turning them half way through) or until they're tender and slightly browned. 

Enjoy!

<3 Emanuelle