Roasted Rainbow Carrots

I have been searching for a while to find rainbow carrots. I have seen pictures of these beautifully coloured gifts from mother nature and needed to have them in my life. When food is that beautiful it makes it so much easier to eat. Isn't the earth just amazing, the vibrant colour that we find in natural foods is stunning to me. 

See isn't it GORGEOUS! It calls to me and says "season and eat me!". I always hear that we should eat from the rainbow. This literally makes me feel like I am eating from a rainbow, hence why they call them rainbow carrots. 

It took me going to a few grocery stores to find them. Where you will probably need to go to find them are grocery stores that are known for being more pricey. Lets face it, they are pricier for a reason and usually have amazing produce and other groceries. They tend to have items that are grown with great care from local farms or even imported from organic farms in the States. I got these beauties from Co-Op here in Calgary off of 85th street. They renovated their building last year and it is gorgeous inside with an amazing produce display and they have such a great cheese spread now!

I thought about how I wanted to cook these, so I decided to keep it fairly simple, yet have a bit of a punch to it.  Veggies like these don't need to be doused in tons of seasoning, let them shine the way they are meant too.
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​Roasted Rainbow Carrots

Ingredients:

1 bunch of rainbow carrots (make sure there is a nice balance of all colours)
1/4 cup of blackberry ginger dark balsamic vinegar
1/4 cup of extra virgin olive oil
pink Himalayan sea salt

Directions:

Preheat oven to 375F, line a baking sheet with parchment paper.

Wash carrots to make sure any dirt leftover is gone. Peel carrots, and then cut the carrots on a diagonal. You want to make little medallion shapes. 

Put all the carrot pieces into a bowl and drizzle the oil and vinegar on top. Toss to coat all the carrots. 

Place on the parchment lined baking sheet in a even layer. Sprinkle a bit of the salt on top. Place in the oven and cook for 20 to 30 minutes or until carrots are tender and slightly darkened around the edges. This almost caramelizes the carrots and adds another layer of flavour.

Sprinkle a bit of fresh parsley on top and serve on a plate or bowl.
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These turned out so great and really didn't make it to supper time. We ate them pretty quickly. Now if you cannot find blackberry ginger dark balsamic vinegar then a regular balsamic would work as well, maybe shred a bit of fresh ginger into the balsamic. I get my vinegar's from  Evoolution, it is a vinegar and olive oil shop that also has a tasting bar for all of the varieties. If you look up in your local area for oil and vinegar shops I am sure no matter where you live you will be able to find a similar place. 

I hope you enjoy eating the rainbow as much as I did!

​Enjoy!