Photo: Mackenthun’s Fine Foods
Carrots are often associated with spring, renewal and growth—fitting themes for the Easter season. Rainbow carrots, ranging from deep purples and sunny yellows to vibrant reds and soft whites, offer a wide spectrum of nutrients.
Purple carrots are rich in anthocyanins, compounds linked to reduced inflammation. White carrots contain anthoxanthins, which support brain and eye health. And while orange carrots are known for their natural sweetness, rainbow carrots bring an array of flavors—earthy, nutty and spicy—making them as unique in taste as they are in color.
Miso Roasted Rainbow Carrots
- 1 Tbsp. miso paste
- 2 Tbsp. honey, pure maple syrup or agave syrup
- 2 Tbsp. reduced sodium soy sauce or coconut aminos
- 1 lb. rainbow carrots
- 2 Tbsp. extra-virgin olive oil or avocado oil
- ¼ tsp. sea salt
- ¼ tsp. ground black pepper
- 1 Tbsp. fresh thyme, garnish
- ⅓ cup shelled pistachios, garnish
Place a rack in the middle of the oven, and preheat to 425 F. In a small bowl, combine miso paste, honey and soy sauce to make the glaze. Set aside. Wash and peel the carrots. Slice the carrots in half lengthwise. Coat the carrots with olive oil and season with salt and pepper. Line a baking sheet with parchment paper, and place the carrots in a single layer, ensuring there is enough space in between each carrot to allow for even cooking. Roast the carrots for 35 to 45 minutes or until they are easily pierced with a fork. Remove from the oven, and arrange the carrots on a serving plate to cool. Heat a non-stick pan on medium heat. Pour in the glaze. Once the glaze comes to a simmer, reduce the heat to medium-low. Stir the glaze constantly for 5 minutes to prevent burning. Pour the glaze over the carrots. Garnish with fresh thyme and pistachios before serving.
Andrew Akhaphong M.S., R.D., L.D., is a registered dietitian at Mackenthun’s Fine Foods. Taste more at mackenthuns.com.
