All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.
Ingredients:
1 bunch of purple carrots, tops removed
1 Tbsp organic butter, melted
1 Tbsp dried or fresh rosemary
truffle salt, to taste
freshly cracked black pepper, to taste
Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.
The Vegetable Centric Kitchen 