A huge thank you to my weekly farm-box folks over at Golden Gate Organics for introducing me to rainbow carrots this past summer. I am a carrot lover through and through but when aesthetics meet nutrition and taste, it’s a real game-changer in the kitchen so naturally rainbow carrots have quickly become a favorite of mine.
This recipe is so simple and has quickly become a go-to, especially when those temps drop and you need an excuse to warm up the oven.
Rainbow carrots are not only gorgeous to look at, there are actually unique nutritional qualities associated with the pigments that give them their hue. Here is the breakdown by color:
Orange carrots: contain beta carotene, a pigment that promotes vitamin A production for healthy vision and a strong immune system.
Purple carrots: contain anthocyanins, the same phytonutrient and anti-inflammatory agent found in blueberries.
Red carrots: attributed to lycopene, the same antioxidant found in tomatoes associated with lower risk of heart disease and some cancers.
Yellow Carrots: contain xanthophyll and lutein, both linked to eye health and decreased risk of developing many age-related diseases.