Oven Roasted Rainbow Carrots with Orange Glaze

8/12/2015 | BY Sophie Van Tiggelen

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I have three teenage daughters at home and getting them on board of the Paleo train was a small challenge at the beginning. This was a little bit over three years ago. Why eat wholesome, nutrient-dense whole foods when you can have pizza, right? After all, kids are taught at school that French fries count as a serving of vegetables. *Insert cringe here.* Don’t lose hope because I am here to tell you that it is possible to get your kids to adopt a healthier diet and eat more vegetables.

Something that worked well at home with our kids was bribery to prepare highly colorful and attractive vegetables, like rainbow carrots! It is a universally known fact that kids are more eager to eat when they are presented with brightly colored foods. A side of steamed broccoli looks more appealing when paired with these yummy roasted rainbow carrots!

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In more recent years, rainbow carrots have made their comeback at farmers markets and health food stores across the country. Indeed, until a few hundred years ago, carrots came in a wide variety of colors: purple, red, yellow and white. The orange variety is a more recent, manmade creation. Rainbow carrots taste exactly like the regular orange carrots, but they are so much prettier. The purple ones are especially striking; they reveal an intense yellow core when you cut them in half.

For more info and insider tips on how to get your little tribe on the Paleo diet, check out this podcast by Eileen Laird over at Phoenix Helix! carrots_landscape

4.0 from 4 reviews
Oven Roasted Rainbow Carrots with Orange Glaze
 
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Recipe type: Vegetables
Serves: 5 servings
Ingredients
  • 1 tbsp coconut oil
  • 2 bunches rainbow carrots (16 carrots = approx. 2 lbs)
  • Juice of 1 big orange
  • Juice of 1 big lemon
  • ½ tbsp maple syrup
  • ½ tbsp apple cider vinegar
  • ¼ tsp sea salt, or more to taste
  • Chives for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking pan with coconut oil.
  3. Cut off carrot greens, leaving 1 inch.
  4. With a long and sharp kitchen knife, cut carrots in half lengthwise.
  5. Place carrots on baking pan.
  6. In a small bowl, mix orange juice, lemon juice, maple syrup, vinegar and salt.
  7. Pour the mixture over carrots and knead carrots with your fingers to make sure they are well coated.
  8. Place the pan in the oven and bake for 30 min, turning carrots over a couple of times.
  9. Serve hot with a garnish of chopped chives.
  10. Bon appétit!

 

About Sophie Van Tiggelen

Sophie Van Tiggelen is an autoimmune warrior, foodie, self-trained paleo chef, and photographer. She blogs at A Squirrel in the Kitchen, where her mission is to demonstrate that you can eat gourmet meals on the autoimmune protocol! Her French heritage shines through in her simple, yet creative cooking style and her recipes are doable even for beginning cooks. Diagnosed with Hashimoto’s disease, she regained health and vitality while eating colorful and nutritious food on the elimination diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. She lives now in Colorado with her husband and their three teenage girls. You can find her on Facebook and Instagram.

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