I was blessed with another batch of beautiful rainbow carrots in my basket from Suncoast Organics ^[1] this week. You may recall that the last time I had some, I pickled them with some daikon radish and made a lovely Do Chua ^[2]. This time, I wanted to show the carrots off in a more “Autumn-like” way. Few things say Fall more than a big platter of lovely, caramelized, roasted root vegetables. And, that happens to be my favorite way to enjoy them. I saw a recipe using rainbow carrots ^[3] on Jaden’s TLC blog ^[4] and it inspired me. Jaden also happens to be a member of Suncoast Organics.

In her recipe, Jaden roasts her carrots and then covers them with a glaze made with honey and mustard. I decided to swap out the honey for some wonderful Vermont maple syrup that my nephew recently sent me. (He just started medical school at the University of Vermont and we are soooo proud of him!) I also added a splash of sherry vinegar to the glaze for a little extra oomph. Instead of pouring the glaze on the carrots after they came out of the oven, I added it during the last few minutes of cooking to give them a little more of that “sticky gooey” factor that I love so much.

Look at how beautiful those carrots are! I couldn’t stop taking pictures of them!

Rainbow carrots don’t really taste much different than regular carrots. But, they look so darn lush and pretty that eating them just feels more special! You can certainly make this recipe with any kind of carrots you have, or even with other Fall vegetables like rutabaga, sweet potatoes or butternut squash. It’s all good!

Enjoy!