Rainbow carrots: Ain’t we the craziest?
So on impulse I picked up a bag of these at the grocery store last week. They’re not cheap, but they come all peeled and ready to go in a handy little cello pack, so all you have to do is cook them just like regular carrots: steam ’em, roast ’em (olive oil, onions, salt and pepper at 350 for half an hour or so), throw ’em in with your roast chicken. The only way they could be less work is if they cooked and digested themselves. And as an added bonus, when you serve them to guests, you actually look like you know what the hell you’re doing. Very restaurant-y, and they provide a new twist on an old staple. Do they taste any different than regular carrots? Not so’s you’d notice, but one assumes the purple ones have a slightly higher nutritional content, and it makes for a change, so what the hell.