Add a rainbow of color to your dinner.

Oven Roasted Rainbow or Heirloom Carrots

I had never really tasted rainbow or heirloom carrots until I started utilizing "Misfit Market".  It seemed that they had them available every week, so I decided to try them.

To be honest, I tasted no difference in the multi-colored carrots than I do in the normal orange carrots however, my wife swears that they different colors have different tastes.  If you make this recipe, let me know if the comments if you notice a difference in taste with the different colors.

This is an "oven-roasted" recipe, so it is fairly simple to make but really adds a splash of color to your meal.

Ingredients

• 2 tablespoons of butter, melted.
• 1 tablespoon of white wine or champagne vinegar
• 1 tablespoon of honey 

• a pinch of Kosher salt
• 1 dozen heirloom/rainbow carrot 
• 1 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme 

Instructions

1.   Preheat oven to 375 degrees Fahrenheit
2.   In a small saucepan melt the butter, then add the white wine or champagne vinegar, honey, salt, and pepper.
3. Clean the carrots.  Peel and remove tops and tails.  Carrots that are thicker than 3/4" should be sliced in half to ensure an even cooking time.
4. Line a rimmed baking tray with a piece of aluminum foil or parchment paper. (I prefer the non-stick aluminum foil from Reynolds Wrap)
5. Arrange carrots spaced out in a single layer on the baking tray.  Baste with the honey-butter glaze.
6. Place the carrots in the heated oven and roast for 15-20 minutes or until desired tenderness.  Remove from the oven, baste with the honey-butter glaze again and sprinkle with thyme.

ENJOY!!!!  Seriously, if you make this recipe, please let me know in the comments if you taste any difference in the different colors of carrots.