These carrots were at my local Farmers Market and I just had to buy some. I only grew the big, long orange ones and never ventured into growing these delicate baby carrots. So pretty too when cooked with green beans. An added plus is all the health benefits… and they are sooo sweet…
Rainbow carrots…
Rainbow Carrots and Green Beans
- 1/2 lb. mini rainbow carrots in shades of purple, orange, white, yellow; washed, trimmed and thinly sliced to match the size of the green beans
- 1 lb. green beans, trimmed
- 2 tsp. oil
- 1/4 tsp. orange zest
- 1/4 cup fresh orange juice
- 1/4 tsp. lemon zest
- 2 tsp. lemon juice
- salt and pepper to taste
- 2 tsp. honey
- fresh sage, chopped
Preheat the oven to 400°F. Mix the prepared beans and carrots in a baking dish. Combine the oil, orange and lemon juice, orange and lemon zests and salt and pepper to taste. Pour over the vegetables and cook, covered, for about 10 minutes. Remove the foil and add the honey and sage and toss to coat. Cook uncovered for about 20-30 minutes, or until tender.
Recipe by cookingwithauntjuju.com
