A new produce store opened up around the corner and when I went there to check it out I found these colorful carrots. I love orange carrots and I had tasted purple carrots before and liked them, so my curiosity for the other colors got the best of me and I bought a pack.
In case you can’t tell, there are purple, orange, white and yellow carrots. The white and yellow ones were harder to tell apart before they were peeled.
Besides being cute and photogenic, each color carrot had a distinct taste and I liked them all. It’s hard to describe their tastes in words. The purple ones were the heaviest and most root-like, and the yellow and white ones were more “rustic” than the orange ones, which taste moister. Sorry, that’s the best I can do 🙂
I didn’t do anything fancy as far as a recipe. I sliced them and roasted them together in the oven in a classic Italian combination, with extra virgin olive oil, salt, garlic and rosemary. I threw in a potato or two because I had them and I like roasted potatoes but that’s optional.