Rainbow carrots are a mix of orange, yellow, purple and white carrots that are bred to be colourful. Like our everyday carrots they can be eaten raw, roasted or added to soups and salads. Each carrot has a unique flavour; Orange are sweet, purple spicy and yellow and white have a milder taste.
Roasted rainbow carrots make a simple and delicious side dish look fancy with their naturally bright colors, velvety texture and mix of sweet and spicy taste. This recipe coats the carrots with a nutty, crunchy dukkah and is served with a cool creamy garlic yoghurt to create a delicious flavour combination. Like most roast vegetables they go great alongside a classic roast beef or chicken.
Ingredients
- 2 bunches rainbow carrots, trimmed and peeled
- 1 tablespoon Extra virgin olive oil
- Kosher salt
- Black pepper
- 1/4 cup dukkah
- 1/2 cup Greek yogurt
- 1 garlic clove, grated or finely minced
- 1/4 cup chopped mint leaves, for garnish
Serves: 4
Prep time: 5 mins
Cooking time: 20 mins
Method
- Preheat oven to 200°C. Line a sheet pan with aluminum foil.
- Place the carrots on the sheet pan and drizzle with olive oil (about 1 tablespoon). Sprinkle with a good pinch of salt and pepper and use your hands to rub the oil into the carrots, making sure they’re well coated and seasoned all over. Space apart on the sheet pan so they’re not touching, but leave a little room at one side for the dukkah later.
- Place the carrots in the preheated oven and roast for 15 minutes. Flip the carrots over with a pair of tongs and roast for an additional 10- 15 minutes or until they’re deeply brown and charred at the tip.
- Turn off your oven and spread the dukkah on the sheet pan where you left the gap. Toast in the oven for just about a minute or so–you want it to get nice and fragrant, but take it out before the sesame seeds burn. Remove from the oven, then use tongs to turn the carrots in the dukkah, coating them all over. You can also fold the foil at two sides towards the center and shake to coat. Set aside to cool just a bit while you make the garlicky yogurt.
- In a small bowl, mix the Greek yogurt with the garlic and a pinch of salt.
- Spread the garlicky yogurt on your serving platter, using a spoon to make swoops. Drizzle with olive oil, then top with the roasted carrots. Sprinkle on the mint and serve.