Roasted rainbow carrots and roasted mini rainbow peppers
Roasting vegetables brings out the sweetness in them by caramelizing the natural sugars they contain. Roasting young and delicate spring vegetables is quick and with these little carrots it only takes minutes to prepare. I found the organic baby carrot in rainbow colours the other day, tops still attached indicating their freshness. I bought a bunch and roasted them simply with a little olive oil and a handful of thyme scattered on top. Spring vegetables are so inspiring, I can make an entire meal out of a few vegetables.
If you cook these for company don’t be tempted to cook them in advance. I did last night and they lost their zest upon reheating. You can get them all ready on the baking sheet and place them in the oven minutes before you are ready to serve them. This way you’ll serve them at their best.
One more easy item to roast are the colourful mini peppers you see in the spring and summer. I roast them whole and serve them sprinkled with maldon salt or fleur de sel for appetizers, or you can mix them with roasted potatoes or other vegetables. I have posted a couple of recipes for using these peppers: Roasted sweet mini peppers and Roasted mini peppers stuffed with risotto.
2-3 bunches baby rainbow carrots or as needed
A drizzle of honey
Salt and pepper
Clean the carrots and cut off the tops leaving about an inch of the green part on.
Spread the carrots on a foil lined baking sheet and drizzle with a little bit of oil, just so they glistens. the oil heats up and helps them cook quickly.
Drizzle with a little honey, not too much, and scatter fresh thyme leaves over.
Sprinkle with salt and a couple of twists of freshly ground pepper.
Place in a preheated 400℉ oven and roast for only a few minutes.
Remove from oven, place on a serving platter and sprinkle with additional fresh thyme leaves.