Roasted rainbow carrots truly live up to the saying that, “carrots are nature’s candy.” These beauties have a satisfying texture that’s best explained as little crunchy and a little chewy, and thanks to the addition of raw honey, a caramelized taste that is pure joy. These would be great all alone, but organic sunflower seed butter was the perfect dipping/drizzling/dunking companion. Sunflower seed butter is a little salty and a little sweet, and it heightens the carrots caramelized sweetness even more. I added hemp hearts for a little extra crunch!
I love supporting local farms and companies, so in addition to the local carrots, the raw honey is from my tried and true for all things naturally sweet, Michigan Bee Co. I live for their raw honey and always have a jar on hand to lend a touch of sweetness to many of my recipes. I buy my organic sunflower seed butter from Once Again and it is the perfect way to switch things up a bit when you want something a little different than your go-to nut butter.
Honey Roasted Rainbow Carrots with Organic Sunflower Seed Butter Dip
- 12 whole rainbow carrots washed and peeled
- 1 Tbsp. coconut oil melted
- 1 Tbsp. pure raw honey
- 1 Tbsp. hemp hearts
- 1 tsp. turmeric powder
- salt to taste
- 2 Tbsp. sunflower seed butter
Pre-heat oven to 400 degrees.
Line a baking pan with tin foil.
Wash and peel carrots and arrange on prepared baking pan.
Brush melted coconut oil over carrots and evenly season with salt and turmeric.
Drizzle raw honey over carrots.
Sprinkle hemp hearts over carrots.
Bake in oven for 35 minutes or until golden.
Serve immediately with a side of seed butter.
This is a lovely light and delicious side to any entree. I served it will grilled salmon and it was scrumptious! Have you ever had roasted carrots? Let me know if you try them!