Bring flavor and color to your plate with the delectable Caramelized Rainbow Carrots with Honey and Arugula!
This dish will tantalize your taste buds, combining sweet caramelized carrots, crunchy arugula, and a hint of honey for an unforgettable experience.
Plus, it’s super easy—no specialized ingredients or hard-to-follow instructions, so you can quickly get something new on the table!
Rainbow carrots are first sautéed and then roasted in a hot oven until they’re caramelized and tender, then mixed with honey and coiled arugula for a burst of bright flavors. The combination is a perfect balance of savory, sweet, and tangy that’s sure to be a hit with your family or guests.
Serve it as a side dish for dinner or as a light lunch add some grilled salmon to make it more substantial. For a vegan option, add cubes of tofu or tempeh. No matter what you add, Caramelized Rainbow Carrots with Honey and Arugula will always be delicious and nutritious!
Rainbow carrots are very healthy, too—packed with vitamins and minerals that promote heart health and help fight cancer. No matter your dietary goals, this dish is a delicious way to get a healthy dose of vitamins and minerals.
So get creative in the kitchen—Caramelized Rainbow Carrots with Honey and Arugula will surely bring a bright and flavorful twist to your next meal! Enjoy!
Caramelized Rainbow Carrots With Honey + Arugula
Caramelized Rainbow Carrots With Honey + Arugula makes for a delicious and healthy side dish. With roasted rainbow carrots wrapped in a honey, garlic sauce garnished with roasted sunflower seeds and baby arugula.
Ingredients
- 2 Pounds - Organic Rainbow Carrots
- 1 Cup - Organic Grass Fed Butter
- 5 - Organic Garlic Cloves Minced
- 1/4 Cup - Organic Raw Honey
- 1/6 Cup - Organic Fresh Dill Chopped
- Your Preference - Pink Himalayan Salt
- Your Prefference - Freshly Ground Organic Black Pepper
- 1 Cup - Organic Vegetable Broth
01. Prepping Rainbow Carrots
Scrub your rainbow Carrots and remove any debris, then cut into bâtonnet cuts ¼-inch by ¼-inch and is about 3-4 inches long.
Add organic vegetable stock, 1/2 cup of butter and sautée carrots on medium/ high for 15 minutes, or until carrots are fork-tender. When done place in bowl.
02. Prepping The Sauce
Chop your garlic, fresh dill, and place in sautée pan with the other 1/2 cup of butter. Sauteing over medium-high heat until slightly golden, then remove. (Do not burn)
03. Mixing The honey and garlic sauce
In a large bowl whisk together the honey and garlic sauce. Then toss carrots, roasted sunflower seeds, and freshly ground salt & pepper. Mix well.
Transfer rainbow carrots to a lightly greased baking sheet in a single layer, so they roast evenly. Roast the rainbow carrots on broil for 5-10 (+/-) minutes on high, so the edges of carrots are slightly crisp.
Place roasted carrots onto serving platter and garnish with a little extra dill + baby arugula.
How to Bâtonnet Carrots
Bâtonnet is a French vegetable cut and is often a starting point for other cuts. A true bâtonnet cut measures ¼-inch by ¼-inch and is about 2 to 3 inches long.
To bâtonnet carrots, Peel the carrot and cut it into 3 to 4-inch lengths. Slice carrot in half so that one side produces a flat surface, then repeat with remaining sides.
Cut into uniform planks about ¼-inch across. Stack a few planks at a time and slice them into ¼-inch-thick strips.
If you want to delight your taste buds while nourishing your body, why not try a few of these nutritious recipes?
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