Recipe Home > Entree > Roasted Purple Carrots

Roasted Purple Carrots


0 made it | 0 reviews | 0 photos
Source: Chef Ruth Cohen


6-12 ungraded purple carrots

1- teaspoon coconut oil

1-tablespoon Oilve oil

Salt and pepper to taste


Gently wash & scrub carrots; do not peel

Slice lengthwise in half and half again (there should be 4 parts to each carrot)

Choose a sauté pan bigger than you need so the carrots lay flat on bottom of pan

Salt and pepper carrots

Oil you sauté pan

Turn stove to med- hi heat

Wait for pan to be hot but not smoking (heat and fat create flavor )

Gently place carrots cut side down into the pan; careful not to splatter the hot oil

Leave and do not disturb as this gives them a chance to caramelize & create a sweet delicious flavor

Check the color with tongs or a fork After 10 min. If more time is needed, leave it and use a small knife to insert at the thickest part.  This will give you a reading on how soft/hard they are.

Always turn hot items away from you. 

Depending on the thickness of the carrots you might wish to transfer to a hot oven for finishing.  These also can be started in a hot oven on parchment paper coated with oiled carrots and spaced evenly on the paper and cooked at 375 degrees for 13 min depending on the size and thickness of your carrots you cut.


“Eat my food’ll feel better”


The Cook of Ruth  


Reviews 0

No reviews yet! Will you be the first?

Follow us!

Gift Certificates

Looking for that perfect gift?

We Love Local

Are you a local artisan or farmer? Get in Touch!


Office Hours:

8am - 4pm