Rainbow carrots are stunningly beautiful and create an impressive and colorful dish. The farmers market is heaving with carrots and their beautiful tops (which you should always keep and use, try this carrot top hummus recipe.) Full of Vitamin A and beta-carotene makes it food for our eyes! Carrots are also full of antioxidants and potassium. A friendly veg that is easy to like and this dish is even easier to make! There’s a bit of crunch, a bit of sweetness-- half salad, half hearty side-dish. If you can't find rainbow carrots this time around, this recipe is just as delicious with any type of carrots you can get your hands on.
roasted rainbow carrots with pistachios, parsley, golden raisins and crème fraîche
½ cup golden raisins
1 pound rainbow carrots, trimmed and halved lengthwise
2 tablespoons extra virgin olive oil, plus more to serve
salt and pepper, to taste
⅓ cup parsley, leaves picked
¼ cup pistachios, shelled, toasted and crushed
2 tablespoons crème fraîche (optional)
Place the golden raisins in a bowl or container and cover with warm water. Preheat oven to 400°F.
In a medium bowl, toss the carrots with the olive oil, salt and pepper until evenly coated. Spread out on a lined rimmed baking sheet and roast until tender, 25-30 minutes.
Strain golden raisins and place into a medium bowl. Once cool to the touch, add carrots to the bowl along with parsley and pistachios and toss. Serve with a drizzle of olive oil and crème fraîche, if desired.