One of my favorite summer pastimes is visiting the local farmer’s market and bringing home seasonal produce. I love the smell, the people, and most of all, the local selections!
We are blessed with an abundance of produce here in the Pacific Northwest. My go to farmer’s market items include berries (especially blueberries ), stone fruits, cherries, carrots, greens, onions, and potatoes.
In our most recent trip to the farmer’s market, these gorgeous purple carrots caught my eye!
Purple carrots are very similar in taste and texture to orange carrots (only way better looking). Just like orange carrots, they are an excellent source of vitamin A (in the form of beta-carotene) and a good source of vitamin C, fiber and potassium. Purple carrots also have an added dose of antioxidants, in the form of anthocyanins which contributes their purple hue.
Bonus Fact: Orange carrots date back only to the 17th century. In centuries prior to this, carrots were found in purple, red, and white varieties only. So while purple carrots may appear a little odd, they’re actually quite traditional.
Most fresh foods are best prepared simply, allowing their natural flavor and beauty to take center stage. I recommend roasting or grilling purple carrots as a side dish to accompany any meal, or as a unique topping for a delicious grilled summer salad.
Simply Roasted (or Grilled) Purple Carrots
One bunch purple carrots (trimmed)
One Tablespoon extra-virgin olive oil
1-2 teaspoons chopped fresh rosemary(or thyme)
Sea salt and pepper to taste
Preheat oven to 375F. Toss clean and trimmed carrots in olive oil, rosemary, salt, and pepper. Lay out on baking sheet and roast 25-30 minutes or until desired tenderness and caramelization are achieved.
Alternatively, to grill carrots first toss in olive oil, rosemary, salt and pepper. Next, place directly on preheated grill (medium heat), in foil packet (also known as en papillote), or on grill pan until desired tenderness is achieved.