It’s officially Fall this past week, although you wouldn’t know it stepping outside. The weather forecast is for 90 degrees here today. In the south, even though Fall officially starts on September 21, it seems like it should be changing seasons sometime mid-October, if we’re lucky.
So even though the temperatures outside continue to soar, we are all wanting to dive into the colors and tastes of Fall. Somehow that makes it seem a little cooler.
So we buy pumpkins (but keep them inside), and we gather up all our colorful fall vegetables. I have written before about how important vegetables are in our diet, but really, until I started eating Paleo, I never knew just quite how important. Now, eating them 3 meals a day is normal at our house, and we look for as much variety as possible in how we serve them.
But we do have one favorite that is a win, especially in the Fall. Anything roasted! At our house, roasted vegetables are not only tasty, but maintain as much of their nutrition as possible. Not to mention, they’re super easy too! Yes, it means that I have to do some peeling and chopping, but I have found that I can do that ahead of time and keep many of them in water, and maybe even in the fridge, depending on how far ahead I chop them (for up to 2 days).
So what is your favorite roasted vegetable? Roasted rainbow carrots! These carrots are a great addition to any meal and are exceptional as leftovers. I am often doubling or tripling the recipe so we have extra on hand all week to fill our plates.
Here’s our secret, but if you can’t find rainbow carrots, regular carrots can be substituted. Although this time of year, it might be easier to find rainbow carrots, since they are considered “in season”. You might be surprised what you find if you take a minute to check out the produce options at your local grocery store.
ROASTED RAINBOW CARROTS
- 2 pounds rainbow carrots
- 1 tablespoon melted ghee
- 1/2 tsp sea salt
- Preheat oven to 450 degrees and line roasting pan with parchment paper.
- Peel and cut carrots into short sicks. Rinse and pat dry.
- Toss carrots in ghee and lay in single layer on roasting pan. Sprinkle with sea salt.
- Cook in oven for approximately 20 minutes. Checking after 10 minutes, tossing, and returning to oven for additional time as needed.
*NOTE — The secret to great roasted carrots is leaving them in the oven longer than you might originally think is necessary. As they cook more, they will continue to sweeten.