Go Back

Purple Carrots

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Side Dishes
Cuisine: American
Keyword: Purple Carrots
Calories: 33kcal

Ingredients

  • 1 purple carrot washed
  • 1 sprig of rosemary
  • lime zest to garnish
  • lime juice few drops
  • 1 knob of butter
  • flaky sea salt

Instructions

  • Set the oven to gas mark 3 and 160 degrees.
  • Over medium heat, bring a pan of water to a rolling boil. Cook the carrot whole for 8 minutes after adding it.
  • Place the carrot on a baking sheet after draining. To make it soft, place in a hot oven and bake for 12–14 minutes.
  • In the meantime, toast the breadcrumbs in a dry skillet over medium heat. For a few minutes, lightly toast the nuts, stirring the pan to ensure even coloring. Transfer to a big platter to cool
  • After the breadcrumbs have cooled, combine them with the lime zest and season with salt and Sarawak black pepper to taste. Only enough olive oil should be added to coat the crumbs.
  • Melt a knob of butter over medium heat in a nonstick frying pan just before serving. Cut the roasted carrot in half lengthwise, then brown it all over in a skillet with the salt and rosemary.
  • After the carrot has browned, take it from the pan and pat any extra fat dry with paper towels.
  • To serve, divide the carrot halves across 2 serving dishes and sprinkle the breadcrumbs in separate bowls. Sprinkle a small amount of sea salt, lime zest, and a few drops of lime juice on top of the carrot halves as a garnish.

Video

Nutrition

Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 49mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10219IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.2mg
Tried this recipe?Let us know how it was!