Roasted Purple Carrots with Orange and Thyme

Purple carrots appeared in my veg box this week. I didn't even know they existed before that. They have a lovely deep flavour and contain anthocyanins (anti-ageing, anti-inflammatory and help prevent against cancer) 

Carrots were originally purple like these ones and were later cultivated into the orange colour we know them as now. They started in the east in Asia and emerged as orange carrots in the Netherlands in the 17th century. Purple carrots get their colour from Anthocyanidins which are powerful antioxidants

INGREDIENTS :

  • Purple Carrots
  • 1 orange
  • some sprigs of Thyme
  • a few whole garlic cloves (with skin still on)

HOW TO :

  • scrub the stringy bits of, chop and place in an oven dish
  • Slice an orange and place in with the carrots
  • squeeze some of the orange juice over them all 
  • throw in some whole garlic cloves
  • add some sprigs of thyme
  • drizzle some oil over it all and place in the oven to roast