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HONEY ROASTED RAINBOW CARROTS
By Katie Jenson-Hull / The Radiant Nutritionist
This side dish is a delicious way to enjoy your carrots. This side is full of superb antioxidants such as Beta-carotene and Anthocyanin thanks to the beautiful purple variety of carrot. Beta carotene is an antioxidant which belongs to a group of antioxidants called carotenoids. Carotenoids are what give the vegetable their colour. Roasting carrots in a little healthy fat helps the body to absorb the beta carotene and makes the nutrients more bioavailable within the body.
One of the benefits of buying organic carrots is enjoying them roasted with the skin on. By simply washing and giving them a good scrub to remove any dirt and debris you are aiding the gut and feeding it nutrients, fibre and beneficial bacteria.
INGREDIENTS
1 bundle (8) of organic carrots scrubbed clean of dirt with skin on
40g of ghee
3 tbsp organic honey
2 garlic cloves
2 tbsp apple cider vinegar
2 tsp dijon mustard
1 tbsp thyme
Handful of fresh parsley
Seasoning: sea salt and black pepper
METHOD
1. Preheat oven to 180c.
2. In a small dish whisk together the ghee, mustard, vinegar, garlic and syrup.
3. Place the carrots in an oven proof roasting dish and drizzle the mixture over them. Toss to coat each carrot.
4. Bake in the oven for 20-25 minutes. Keep an eye on them so not to burn.
5. Remove and sprinkle with fresh parsley and enjoy!
