Oven Baked Red Carrots
….I bought a bunch of red carrots from a farmers market today, because it is a color that is difficult to buy often. Red carrot tastes more sweeter than orange carrot to eat it raw. Even more after baking, the smell of carrot reduced a lot. Red carrot’s primary uses are culinary related. This includes raw salads, juices, stir-fries, cooking and roasting. Depending on variety, the red variety brings a sweet carrot flavor to recipe preparation. Colored vegetables such as the red carrot are also useful in encouraging kids to eat more vegetables as they bring an interesting variation to the familiar orange carrot. This is a super delicious simple snack or a side dish with beef steak too. This recipe is from @comble2.
Servings: 3–4
Time: 35 minutes
Ingredients:
- 6–8 red carrots, cleaned
- 1 Ts avocado oil
- 1 Ts butter
- 1 Ts honey
- sea salt to taste
- parsley for garnish, chopped
- 3–4 pieces lotus roots(this is optional)
Cooking Instructions:
- Heat a skillet with medium high heat and add avocado oil, red carrots, and lotus roots to stir them for 1–2 minutes. Preheat the oven to 395 F.
2. Cook in a preheated oven about 20 minutes.
3. After 20 minutes, take out the skillet onto a counter and add the butter onto the carrots.
4. Heat up the oven heat to 482 F. Add the honey and sea salt onto the carrots.
5. Cook in a preheated oven about 5 minutes.
6. After 5 minutes, turn off the oven heat and take out the skillet onto a counter.
7. Sprinkle some parsley onto the skillet and serve it.
You can also view this recipe on instagram.
