I honestly can’t think of a better baked vegetable than carrot. All the sweetness that comes out when they roast is so good. It makes me think of my Grandma who always loved cooked carrots and each time she served them referred to them as “candy”. I hated when she said that though because as a candy-lover, I never saw the connection. Now however, I get the gist.
I’d been saving this recipe for when I had rainbow carrots on hand and the moment finally arrived. Recently, we found ourselves with over 6 pounds of carrots, which also went to Marbled Carrot Cake Cream Cheese Bars. Today’s recipe is a really healthy, quick, and simple recipe, made even more beautiful by the use of rainbow carrots. Regular carrots are fine and just as delicious in place of the rainbow variety. When baking these, I thought, wait, this is SO easy. Why don’t I cook more? I’m pretty sure you’ll get that feeling when making these for your next appetizer or side. If you prefer your carrots as a baked item check out this Carrot Cake Roll.
I honestly didn’t think the dipping sauce was even necessary because the carrots alone provide so much flavor and satisfaction. However, when my husband wandered in, it became clear that for him the sauce was the star. It’s a really easy one to create, just simply stirring the ingredients together. You can drizzle it over the carrots when serving or just keep it as an optional dipping vehicle for your carrots. Either way, this recipe is a winner and will easily brighten any table…if it even makes it to the table!
Photo 1: No sauce, no herbs.
Photo 2: Sauce, no herbs.
Photo 3: Sprinkle fresh chopped parsley over the final product for a nice green touch.