When I was little we visited my Great Aunt Jerry and Great Uncle George in Tahoe. It was one of the first memories I have of playing in the snow. I remember thinking I had found the coolest popsicle as I ran across the street to show my parents. They quickly jumped to tell me to stop eating the icicles because they could give me worms. Yum! So I stopped eating them! Soon after I also found out that the yellow snow was not lemon flavored snow cones. Don’t worry I didn’t actually eat the yellow snow. Gross!
It was in Tahoe that I found my love for carrots. I come from a family of some seriously professional cooks. I am not talking to you Aunt Debbie, put your corn away. We all know you can microwave. The problem is that my family was always creating things on the “pinch of this and pinch of that” method and hardly anything was ever recorded. Luckily, Aunt Jerry is a little more organized than the rest of them and knew exactly how to tell my Grandma how to make her famous carrots! I think they are famous, she may not think so. They were so buttery and garlicky, just the perfect balance! From then on my Grandma made them for every family function and soon everyone knew of Aunt Jerry’s famous carrots.
Today the famous carrots are all grown up. Over the years of doing a “pinch of this and a pinch of that,” along with 1,543 nutrition books under my belt, I have come up with the perfect roasted carrots.
For this dish you will notice that the carrots are not all orange. Did you know there were actually five different carrot colors? Back in the day the different colored carrots weren’t used as the main food source, but were used for medicinal purposes!
Each color represents a healing purpose. Orange we obviously know has beta-carotene and vitamin A which helps our eyesight. The orange carrots came from the Middle-East and Europe. The red carrots contain lycopene and originated from China and India. The lycopene helps specifically with heart disease and several different cancers. The yellow carrot, originating from the Middle East, is similar to the orange because it helps with our eyesight, but it also aids in macular degeneration and may help prevent different types of tumors. The white carrots originating from Iran, Afghanistan and Pakistan contain phytochemicals. The purple carrot originating in the Middle and Far East as well as Turkey gets its pigment from anthocyanins. Anthocyanins act as a powerful antioxidant ridding of free radicals in our body as well as slowing the process of blood clotting to help prevent heart disease.
With all the health benefits the multicolored carrots offer, maybe we should be eating these for our family meals instead! Carrots are no longer just good for your eyes and turning your skin yellow!
- 2 bunches multicolored carrots, room temperature (I didn’t peel the carrots or chop the stems)
- 2 tablespoons coconut oil, melted
- 1 tablespoon herbes de provence
- 2 cloves of garlic, minced
- Optional: 1-2 pinches of Himalayan salt
- Set oven to 400 degrees
- Place room temperature carrots onto the baking sheet
- Mix garlic and coconut oil in a small dish and pour over the carrots (rub it in to make sure it has covered everything)
- Take 1/2 tablespoon of the hermes de provence and sprinkle it over the top
- Bake for about 25 minutes
- Flip the carrots over halfway through and add the rest of the hermes de provence to the other side
- You can add all of the seasoning at one time, I just find this helps it stick on better.
- Feel free to add a pinch or two of salt halfway through as well.