Orange carrots may be more widely known, but purple carrots have recently seen an upsurge in their popularity due to their abundance of essential nutrients and antioxidants.
An anthocyanin pigment gives this vegetable its signature purple hue and offers several health advantages, as well as being an excellent source of fiber and potassium.
Braised Purple Carrots with Balsamic Vinegar
Purple carrots make an excellent complement to savory dishes, and this simple braised recipe proves it perfectly. Drizzled with balsamic vinegar glaze and sprinkled with coarse finishing salt for the perfect blend of sweet and savory flavours, these carrots make an irresistibly good side dish!
This purple carrot soup is an excellent way to introduce your family to this nutritious vegetable. Packed full of anthocyanins – known to reduce inflammation and improve circulation – plus vitamins A and C, this delicious dish makes for a delicious family dinner!
You can swap out orange carrots in this dish with more traditional varieties without losing its nutritional benefits – you’ll still reap all of lutein’s eye health-promoting properties as well as lycopene from red tomatoes! Plus, this delectable dish makes an excellent way to get your daily servings.
Roasted Purple Carrots with Dukkah
Purple carrots make an eye-catching side dish, but pairing it with dukkah – an Egyptian blend of nuts, seeds and spices – elevates it even further.
For this side dish, cut and wash carrot tops while leaving some intact for color. Preheat the oven to 400 degrees F, toss carrots with oil and salt before roasting them until tender and browned before topping with dukkah for garnish. Serve while still warm!
This dish featured pearl barley and snow pea sprouts; however, you could easily switch this out for freekeh or Israeli couscous and broccoli or microgreens instead of sprouts. Macadamia nuts could also be substituted with any chopped nut of choice.
Purple Carrot Salad with Snow Pea Sprouts
Purple carrots make an excellent salad ingredient with their mild taste and crunchy texture, so this salad recipe incorporates them with pearl barley, arugula and snow pea sprouts for an easy preparation that makes an impressive display in an easy manner. Not to mention it’s vegan-friendly!
White miso paste marinade adds plenty of umami flavor, which makes the dish filling and delicious. Roasting gives carrots their signature smoky flavor that pairs beautifully with this salad.
Mix the arugula, barley and snow pea sprouts with half the balsamic vinegar, olive oil, mint and basil in a large bowl; season to taste with salt and pepper before layering onto platters along with other side dishes such as roasted vegetables and herby carrot salad, garnishing each with pepitas and chopped almonds as an extra topping.
Purple Carrot with Almonds
Purple Carrot offers tasty vegan and vegetarian meals for those pursuing a plant-based diet or looking to reduce meat consumption. Their recipes offer a range of fruits, vegetables, legumes and grains in each recipe for optimal digestion.
Each recipe includes a step-by-step booklet with pictures and instructions that make the process of cooking clearer for novice chefs. However, some of the recipes may be simplified so they may not be as helpful for newcomers to the kitchen.
Purple Carrot offers several meat alternatives like Tofu and Tempeh that do not use lab-made fake meats, something which might be important to some individuals. When signing up for their service, choose your weekly delivery day; after that they’ll select meals according to your food preferences automatically each week.
Purple Carrot with Sunflower Seeds
Purple carrots are sweeter than their orange counterparts, with an additional hint of spice. Cold hardy and easy to overwinter in the ground, purple carrots are ideal choices.
Anthocyanin antioxidants found in blackberries and blueberries also help combat inflammation and strengthen their effectiveness against it.
Preheat the oven to 400 degrees F. Arrange carrots, garlic cloves and thyme on a baking sheet; drizzle 2 tablespoons oil over the mixture and season it with salt before roasting. Roast for 25-30 minutes or until carrots are tender and lightly browned.
Once cooled, remove from pan and garnish with fresh thyme sprigs and pepitas; serve. This dish serves four people.