LAMORINDA WEEKLY | Colorful carrot concoction wows with shallots and cranberries


Roasted Rainbow Carrots & Cranberries Photo Susie Iventosch

I cannot get over the splendor of all of the colorful carrots available in the markets these days. My very favorites are the maroon carrots with the orange center, which are now available in bunches all by themselves. They tend to be just a tad bit sweeter than regular carrots, and they hold their color beautifully even after roasting them.

Maroon carrots are not only beautiful, but like all carrots, they are low in calories and full of great health benefits like fiber, potassium, vitamins A, B & C, and manganese. The purple varieties also have?antioxidants called anthocyanins,?which help protect the body from oxidative stress - the imbalance between free radicals and antioxidants in your body.

Regardless of any health benefits, which are awesome, I just simply love the flavor of carrots and especially when roasted like this. Another great thing about this dish, which saves time when it comes to serving dinner, is that you can prepare the carrots a day or two ahead of time and marinate them along with the cranberries and shallots. When you're ready to serve them, just roast them at 400 F for about 20-25 minutes.

INGREDIENTS

(Serves 6-8)

8 large rainbow and maroon carrots

1 cup fresh cranberries (or frozen)

1 large shallot, peeled and diced

1/4?cup?olive oil

1?tbsp.?maple syrup

1?tsp.?Sambal or harissa?(*hot chili paste)

1?tbsp.?soy sauce

1/2?tsp.?dried thyme

1/4?tsp.?white pepper

2?tbsp.?snipped parsley?for garnish

DIRECTIONS

Marinate carrots, shallots and cranberries in marinade for at least 2 hours. Preheat oven to 400 F. Oil or spray a large roasting pan or baking sheet with cooking spray or olive oil.?Place veggies along with all of the marinade on the prepared pan and roast for 20-25 minutes, or until carrots, cranberries and shallots are tender and beginning to brown. Serve hot and garnish with a sprinkling of snipped parsley leaves.