Rainbow carrots with white wine and lemon are fresh, easy, light, yet savory in taste. Who doesn’t love easy and delicious? Mind you, easy does not mean less taste or flavor. Easy can be amazing and this recipe won’t disappoint.
When I want to get inspired I often hit the produce section of the grocery store. Honestly, I had never cooked rainbow carrots. Therefore I grabbed a bag brought them home and started to brainstorm an easy, oil-free, fresh, carrot side. Firstly, creating a recipe as healthy as possible. Done.
Benefits of rainbow carrots
Not until I was an adult was I aware that carrots come in 4 different colors. They are not only colorful but good for you. Above all, not only healthy, they are inexpensive, zero fat, tasty, and super versatile. Win-Win!
- Orange Carrots are the easiest to find, they contain beta and alpha-carotene pigment which promotes vitamin A, great for eye health.
- Yellow and White Carrots nutrients don’t come from pigment but the fiber promotes healthy digestion.
- Red Carrots have lycopene and beta-carotene pigment, a powerful antioxidant, excellent for heart health.
- Purple Carrots have an orange core typical to orange carrots and the vitamin A benefits. Rich in anthocyanins, the antioxidant compounds found in blueberries that can improve memory, vision, protect against heart disease, and even help control weight.
Well there you go, a few reasons to eat carrots every day! Cook light and simple will help to maintain the carrot’s health benefits. Let’s get cooking.
How to cook carrots
Cooking carrots can be challenging. Keeping the carrots moist when baking can be difficult. This recipe has no oil, yet I was able to keep the carrots moist and tender by using a sealed foil boat. The key to maintaining moisture is to not overcook or allowing them to dry out.
Using wine, lemon and balsamic vinegar helped to keep the carrots moist and tasty. Cooking the carrots in the sealed foil helped to steam them keeping in the moisture.
Additional Cooking Options
Roasting the carrots can be a bit challenging. Roasting vegetables is one of my favorite cooking techniques. The key to roasting carrots is to keep them moist with either vegetable broth or oil, and keeping an eye on them making sure they don’t dry out.
Grilling carrots are delicious. Before cooking them on the grill pre-soften. Cook the carrots in a vegan broth along with onions, garlic, herbs, until slightly fork-tender. Place them on the grill until the desired doneness. Don’t overcook, they will fall apart easily.
Steaming carrots is the easiest cooking method. Place carrots on a steamer basket in a pot with water, cover and cook. Add herbs and flavors when done.
Sauté or stir fry carrots are an additional simple cooking method. Sautéing or stir-frying usually involves using oil, keeping them moist and easier to brown.
Remember, however you cook your carrots, eating too many will never be a bad idea. Your skin may get a little orange with bags and bags, but dive in. Keep in mind, the cooking method changes the overall health benefits. But don’t let that stop you. Enjoy cooking your way.
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made this your own. Share your positive comments and ideas below or on Instagram. ❤️ from VGFL
- 1 package rainbow carrots
- 6 whole garlic cloves
- 3 tablespoons fresh lemon
- 1 tablespoon balsamic vinegar flavored or unflavored
- 1/4 cup white wine
- rosemary sprig
- salt and pepper
- 1 tablespoon fresh rosemary chopped
- Fresh lemon zest (to taste)
- Balsamic glaze (optional)
- Preheat oven to 425 degree F.
- Clean carrots cut into 4" lengths cutting in half if too large.
- Place carrots into heavy duty foil formed into a bowl. Top carrots with the rest of ingredients.
- Cook for 35 to 45 minutes or until carrots is soft enough to cut with a fork.
- Transfer carrots to serving tray. Top carrots with fresh rosemary and balsamic glaze (optional).