Honey-roasted rainbow carrots are served on top of a creamy sweet potato purée for an easy, elegant veggie dish.
Equally delicious all year-round, rainbow carrots come in a variety of colors, including yellow, purple, white, and orange. They’re a versatile veggie that are packed with antioxidants and vitamins. Plus, they’re easy to roast and can be served alongside your favorite proteins (like this savory herb-roasted chicken).
The glaze for these carrots is a simple combination of rich honey and tangy apple cider vinegar. This adds a gut-healthy kick that pairs perfectly with the nutty flavors of roasted hazelnuts. For the final touch, we serve the carrots over a sweet potato purée (made with ghee and chicken stock) for an extra-fibrous filling.
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To get started, create the purée first by covering the sweet potatoes and cooking for 20 minutes or until soft. In the meantime, you can utilize this downtime to prep and slice the carrots in half.
Next, drain the sweet potatoes and add to a food processor. Add in the chicken stock and melted ghee, then pulse until the mixture is smooth. In a large mixing bowl, stir together the avocado oil, honey, apple cider vinegar, salt, and pepper. Add in the sliced carrots, toss to coat, and place them onto a prepared baking sheet.
Bake for 15 minutes, then sprinkle the hazelnuts on top of the carrots and return the pan to the oven for five more minutes. This will allow the hazelnuts to toast up and intensify the overall aroma. When finished, spread a layer of reserved sweet potato purée onto a serving plate and top with carrots, hazelnuts, and chopped parsley. Serve hot and enjoy!
Honey-Roasted Carrots with Sweet Potato Purée and Hazelnuts
Honey-Roasted Carrots with Sweet Potato Purée and Hazelnuts
Jennafer AshleyTools
- Medium saucepan
- Food processor
- Medium mixing bowl
- Large mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 2 cups sweet potato, peeled and cubed
- 4 cups water
- 1/2 cup chicken stock
- 1 T melted ghee
- 1 lb rainbow carrots, sliced in half lengthwise
- 2 T avocado oil
- 1 T raw honey
- 1 t apple cider vinegar
- 1/8 t sea salt
- Pinch of black pepper
- 1/3 cup raw unsalted hazelnuts, chopped
- 2 T chopped parsley
Instructions
- Make the sweet potato purée by covering the sweet potatoes with water in a medium saucepan. Bring to a boil, then reduce the heat to medium-low. Continue cooking for 20 minutes or until soft.
- When ready, drain the sweet potatoes and add to a food processor. Toss in the chicken stock and melted ghee, then pulse until smooth. Set aside in a medium bowl and cover to keep warm.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the avocado oil, honey, apple cider vinegar, salt, and pepper. Add the sliced carrots and toss to coat. Spread them onto the prepared baking sheet and bake for 15 minutes.
- Remove the baking sheet from the oven and add the hazelnuts on top. Return the pan to the oven and continue baking for 5 more minutes to toast the hazelnuts.
- When finished, spread a layer of sweet potato purée onto a serving plate and top with carrots, hazelnuts, and chopped parsley. Serve hot and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Avocado oil (Bella Vado)
Raw honey (Bee Farms)
Apple cider vinegar (Bragg)
Sea salt (REDMOND)
Black pepper (Frontier)
(You’ll Also Love: Hasselback Carrots Drizzled in Creamy Tahini)
Our Bodies Were Made for Seasonal Eating. Here’s How to Do It.
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