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.
A fantastic summer appetizer for any dinner party. Roast these rainbow carrots and serve with a soft poached egg and shaved Parmesan on top.
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