Rainbow carrots are a rare find in your standard grocery store, but good old Trader Joe’s came to the rescue this week. They actually had two options for rainbow carrots…TWO!
They had normal sized ones and petite ones that were already trimmed. We are lazy chefs and went with the petite ones to save us some time and work.
Beets are dangerous! They stain everything, so make sure you are careful when handling your beets.
Finally, this makes way more hummus than you need for a pound of carrots, but it’s great to pack up for your veggies or maybe some crackers.
Keep your spices on your ribs, not the floor,
Your favorite alternative chefs, K & T
Roasted Rainbow Carrots with Beet Hummus
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
Carrots
- 1 lb. Petite Rainbow Carrots peeled
- 1 tbsp Olive Oil
- 1 tbsp Honey
- ½ tsp Turmeric
- ¼ tsp Salt
- ½ cup Parsley chopped
Hummus
- 2 Beets roasted and chopped
- 1 can 15.5 oz Garbanzo Beans
- ⅓ cup Tahini
- 2 tbsp Olive Oil
- ½ Lemon juiced
- 1 tsp Salt
Instructions
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Preheat oven to 425 degrees. Start by washing and peeling your carrots. Cut thicker carrots lengthwise (We bought ours pre-trimmed and pretty from Trader Joe’s). Combine olive oil, honey, turmeric, and salt in a large bowl. Toss carrots in mixture and place on lined baking sheet. Bake for 20 minutes.
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Place beets and chickpeas in a food processor and pulse until well combined. Add tahini, salt, and lemon and blend, then drizzle in olive oil until smooth.
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Serve by placing a spoonful of hummus on a plate and place carrots on top, then garnish with parsley.