The Farmers Market has to be one of my favorite weekend outings! Working in Retail I don’t get many weekends so when I have a Saturday off and especially when Steve is in town I love heading downtown to get the pick of the freshest. I found these beauties in a stall from a local organic farmer. Until this day I had not seen white carrots before. They looked amazing and were just calling out to me that they would be a fantastic meal.
Slightly sweeter than the orange carrot that we are all used to but still with that perfect crunch!
We try to get more vegetables in our diet and as I am sure you all know that can be easier said than done sometimes. So when I find a new and tasty way to get better nutrition I am all over it!
As you can see they look exactly the same. You peel them and slice them in just the same way as you would an ordinary carrot. Even though they are long gone now, I am still in love with their beauty!
Read Also:- Super Easy Garlic Mashed Potatoes Recipe
Can’t find White Carrots at your farmer’s market or grocery store? No worries you can use your familiar orange carrot in this recipe and it will be just as tasty. In fact, this is how I make carrots most of the time so I know that they will taste just as amazing no matter what color you use.
We are big potato eaters in this family. I seriously have not ever met a potato that I didn’t love! This dish could very well be a vegetarian main dish. It is hearty enough. Or in smaller servings, this is perfect alongside a pork roast and would be great with the roasted chicken.
Simple, fresh, in-season ingredients, will never let you down!
This is a Plaid & Paisley original recipe. Please feel free to make and share. All photos and content have copyright.
Roasted White Carrots and Potatoes
- 1 bunch white or orange carrots
- 1 lb small red and Yukon potatoes
- 1 small onion sliced
- 1.5 tbsp olive oil
- 1 tsp each of salt and pepper (I only use kosher salt)
- 1/2 tsp garlic powder
- 1 tsp thyme
- preheat oven to 375
- peel and slice carrots long wise
- rinse and quarter potatoes, slice onion
- in a 1 qt baking dish, drizzle 1 tbsp of olive oil on the bottom of the dish
- layer in the onion, potatoes and carrots
- sprinkle on the seasonings
- drizzle the remaining 1 tbsp of olive oil
- toss everything around to make sure all vegetables are coated and seasoned evenly
- roast in oven for 30 min
- serve immediately