Orange and Chili Roasted Rainbow of Carrots with a Sunshine Dipping Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • carrots, multicolored, medium to large, 6
  • orange, 1 small
  • olive oil, 1 TBS
  • salt, ½ tsp
  • chili powder, ¼ tsp
  • chili powder, ½ tsp
  • salt, ¼ tsp
  • lime, ½
  • sour cream (or plain yogurt), ½ cup
Instructions
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Wash all produce.
  3. Preheat oven to 425F.
  4. Peel carrots. Note: if buying organic, you can skip peeling them. Just be sure to wash them well!
  5. For each carrot, first cut it into two whole pieces. Then cut these into halves lengthwise. If your carrot is really thick, cut those into quarters. Try to cut all the carrot sticks into equal sizes.
  6. Toss carrots in a bowl with olive oil, salt, and chili powder.
  7. Slice the orange in rounds or into half moon slices.
  8. On a parchment lined baking sheet, lay out carrots evenly, so they have some space between them. Top the carrots with slices of the orange on top.
  9. Roast carrots for 15 minutes at 425F. Note: we are not trying to cook them all the way through, just brown them a little and allow the oranges to roast and infuse some flavor. Most kids and adults do not care for cooked carrots, so the texture still needs to be crunchy not soft.
  10. While the carrots are roasting, make the dipping sauce. Combine the zest and juice of ½ lime, chili powder, salt, and sour cream in a small bowl. When the carrots are finished roasting, use 2-3 of the orange slices or wedges and squeeze the juice into your sauce. Just be careful, as the oranges and their juice will be warm.
  11. Serve carrots as a snack or fun side dish. Be sure to dip them in the sunshine sauce!
Notes
Substitutions: We love using a rainbow of colors for our carrots, but believe me that orange carrots are divine, so don’t sweat it if you can’t find all the colors! This recipe could easily be used for other another fall veggie we love, fennel. You could even try a little fennel and carrots together. If you want a dairy free dip, just swap in one avocado for the sour cream and ½ peeled cucumber.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/joy-foodly-post/