With names such as Cosmic Purple and Purple Haze, the purple carrot is prized for its gorgeous tones, which include a skin that ranges from reddish to indigo. When you slice into some varieties, you will find a yellow or orange interior, which gives these delicious vegetables a great visual appeal. Even more appealing is the complex sweetness that makes them a tasty alternative noodles in a dish such as this one, which features roasted carrots in a peanut sauce.
1 bunch of purple carrots (about 6 medium)
¼ teaspoon salt
2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
1 tablespoon lime juice
2 teaspoons chili oil
1 teaspoon soy sauce
2 tablespoons toasted, finely chopped peanuts
When I first made this dish, I intended for it to be a side, but the sauce has the right amount of spice, tangy vinegar, and peanut goodness to make it a satisfying vegetarian main dish. Beautiful on the plate, purple carrots make an incredible presentation when sliced into long, thin pieces, and while I love noodles, they are no substitute here for the complex taste of the purple carrot.
Preheat the oven to 350 degrees. Cut the carrots into long sticks that are approximately ¼ inch wide and the length of the full carrot. For this recipe I prefer to use a variety whose interior differs from the skin so that each piece has multiple colors. Toss the carrots with ¼ teaspoon salt and arrange them on a lightly oiled baking sheet. Roast for 20 minutes.
While the carrots are in the oven, whisk together the peanut butter, vinegar, lime juice, chili oil, and soy sauce. Set aside until the carrots are done.
Once the carrots are roasted, toss them with the peanut sauce, top with the toasted peanuts and serve.