Roasted Multi-Coloured Carrots

Roasted heirloom multi-coloured carrots and balsamic chicken, originally uploaded by beFOODled.

There is a mouthwatering episode of Jamie at Home called "Carrots and beets," where he tosses each root vegetable with a different acid and different fresh, woody herb like rosemary, thyme or sage. Then he lines up alternating veggie bunches in a big roasting pan, and cooks them in his beautiful wood-burning outdoor oven.

When Squeaky and I went to the market on Sunday, we found the amazing multi-coloured carrots that Jamie used in his recipe. For the first time in my life, I tasted a purple carrot, and it was delicious. I made the carrots with S's help, and we modified the recipe by cooking them in the pan juices of the roasted balsamic chicken that I had made earlier.

Boil the carrots for 10 minutes. Toss them with olive oil, salt, pepper, smashed garlic cloves, an acid like red or white wine vinegar (we used orange juice), and pan juices from roasting chicken (optional). After tossing, roast the carrots in a 350 F oven until they are lightly golden, about half an hour.