Roasted rainbow carrots
Updated: Apr 2
Hey! Don't you think that a bouquet of carrots can be as beautiful as a bunch of flowers?
I was walking in a little street in Tokyo, when I saw them in a small organic grocery store.
A bunch of beautiful and colorful carrots!! I bought them without really knowing how I will cook them.
So I decided to simply roast them with butter, made a cilantro lemon cream, and added some roasted almond, and pumpkin seed for crunch.
Trust me it was deliciouuuus !! The sweetness of the rainbow carrots with the sourness of the cream was delightful.
ROASTED RAINBOW CARROTS INGREDIENTS - a bunch of carrots - 1 tps of butter (15 gr) - 1/4 cup of cream cheese (30 gr) - 1/4 cup of heavy cream or yoghourt (60 ml) - cilantro leaves - half squeezed lemon - roasted almond OPTIONAL TOPPINGS - pumpkin seeds - walnuts DIRECTIONS 1) Preheat oven to 220°C (425°F) 2) Put the carrots on a tray and divide the butter over them. 3) Roast for around 40 mn ( until soft) CILANTRO LEMON CREAM SAUCE - mix squeezed lemon,cream cheese,heavy cream (or yoghourt) and chopped cilantro leaves together , voilà !