It’s hard to turn plain old carrots into roasted dreamy carrots. But it helps when they’re really cool colors, and I admit to being sucked in by the visual appeal of these rainbow carrots. They got me – hook, line and sinker, fluffy green tops and all.
I had no clue what I was going to do with them but roasting any type of vegetable is always a safe bet. A glug of olive oil, salt and pepper and some fresh thyme is all they needed for the oven. A quick forage in the fridge and I had an egg in one hand and Parmesan cheese in the other…sorted.
Roasting can take some time, like some time and patience is important if you’re roasting anything, you have to let the natural sugars caramelize to get that sweet flavor. I cooked my rainbow carrots for about 1 hour and 20 minutes but you could slice the carrots down the center and they’d cook faster. Peeling is totally optional so all I did was scrub them well and kept their skins on, I rarely peel any vegetable.
Check to see when they’re done by poking them, not with your finger but a sharp pointy knife. If the tip goes into the carrot easily, then your work is done. Plop that runny yolk on top along with some shaved Parmesan and serve them on a huge plate.
I love serving food like this. A little of this and a splash of that burst that yolk and pass it around.
Roasted Rainbow Carrots
- 1 bunch rainbow carrots
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme chopped
- Salt and cracked black pepper
- 2 tablespoons vinegar
- 1 large egg cracked into a small bowl
- Parmesan cheese
- Preheat the oven to 375 degrees F.
- Wash the carrots and tear of the tops if they're still attached.
- Place the carrots into an oven proof dish or baking tray and drizzle with the olive oil.
- Sprinkle the fresh thyme over the carrots and season with salt and pepper.
- Bake in the oven for about 1 hour and 20 minutes. Check after 50 minutes by poking the largest carrots with a sharp knife. They will be ready when the knife can go in without much resistance.
- Let the carrots rest once cooked.
- Heat a 1/2-quart pot filled with the water and vinegar until you see a rolling boil.
- Spin the water in a fast motion with a wooden spoon and gently drop the egg in it.
- Cook the egg for about 2 minutes and scoop from the water with a slotted spoon.
- Set the egg on a paper towel.
- Place the carrots onto your serving dish and arrange the poached egg on top. If some of the carrots are too thick, you can slice them in half.
- Shave some Parmesan cheese over the dish and garnish with some more pepper and fresh thyme.
- Serve at once.