Rainbow? Yes, I see them in the organic section of our supermarket: purple, yellow, orange, and red carrots. It sure adds conversation during dinner.
2 bunches of rainbow organic carrots, unpeeled, cut off and save the edible greens*
Serves 4
Preheat the oven to 425℉ (220℃)
A. Carrots:
1 Tbs. (15 ml) olive oil
1/2 tsp. (2,5 ml) each: cumin and coriander seeds
some black pepper
1. Line a baking sheet with parchment paper.
2. Trim the stems of the carrots (save for a salad), wash, and pat dry.
3. Place the carrots on the sheet.
4. Drizzle with oil and roll them on the paper to coat them. Leave some room between each carrot.
5. Sprinkle them with the spices.
6. Roast for 15-20 minutes, until they are tender and a little firm. Do not over cook them.
B. Sauce:
2 Tbs. (30 ml) gluten free tahini
4 tsp. (20 ml) organic lemon juice
1 Tbs. (15 ml) olive oil
1 tsp. (5 ml) ground cumin
1/2 tsp. (2,5 ml) ground coriander
1. Whisk all the ingredients in a bowl.
C. Serve:
1. Place the carrots on a plate and drizzle the sauce on top.
2. Serve any leftover sauce on the side.
*The greens can be eaten raw in salads but very bitter. Use only the top leaves and not the stems. Blanching, then sautéing them with olive oil, garlic, herbs, and some others greens or use in a soup or stock.
Note: Carrot tops are NOT poisonous.
*The greens can be eaten raw in salads but very bitter. Use only the top leaves and not the stems. Blanching, then sautéing them with olive oil, garlic, herbs, and some others greens or use in a soup or stock.
Note: Carrot tops are NOT poisonous.
