Did you happen to get rainbow carrots in your bag this week? Were you intrigued as to how they differ from the traditional orange carrots we all know and love? Well, brace yourself, because this factoid might blow your mind: orange carrots are newer to the produce scene than the other colored ones. In fact, the first kind of carrots, the original gangsters of the carrot game, if you will, were purple and white! What??! Yes. Mind. Blown. The orange ones, and other colors, came about due to a big ole mixing of seeds. How interesting!
Another interesting tidbit of information is that the different colors have different nutritional benefits. For example, purple carrots are high in anthocyanin, a compound I wrote about previously in my post about blood oranges. Red carrots are higher in beta carotene and lycopene, both of which are important for healthy vision.
Not only are these carrots packed with nutrients, but they are also an real treat to eat! One of my favorite ways to eat them is to cut them into thin sticks, then roast them at 400 degrees for about 20 minutes. They come out tasting like sweet potato fries, but with nowhere near the calories and carbohydrate count that sweet potatoes have. Not that sweet potatoes aren’t worth it, they are! But when you want something a little lighter, these are a great option.
Don’t let the colors throw you though! You can use these in any way that you would use orange carrots. Chop them up for a soup or salad, thinly slice for a sandwich. The possibilities are endless!
How do you like to enjoy rainbow carrots?