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    Home » Recipes » Holiday » Easter » Colorful Roasted Spiralized Carrots with Mint and Dill

    LAST UPDATED: August 3, 2018 • FIRST PUBLISHED: March 31, 2015 By Toni Dash 8 Comments

    Colorful Roasted Spiralized Carrots with Mint and Dill

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    white bowl of Spiralized Roasted Carrots with Mint and DillSpring seems to have sprung with buds on trees, daffodils popping up and new foods appearing at grocery stores. Farmer’s Markets are quickly starting up in areas with more seasonal climates (unlike California which enjoys them all year round!). I personally feel a surge of energy when the season changes. Something about more light filling my house that makes it impossible to sit still for me. I want to start planning my summer food garden, clean my house, get outdoors and cook light, flavorful foods.

    Spiralized Colorful Spring Carrots

    The emergence of colorful foods after winter always get my attention. With an eye toward Easter meals, I love the idea of a light carrot dish featuring fresh herbs. Loving anything spiralized for the unique presentation, ease of preparation, healthy and quick cooking, made it a clear choice to transform some beautiful colorful carrots into an easy Spiralized Roast Carrots with Mint and Dill recipe. The carrots are roasted for about 5 minutes allowing their natural sweetness to emerge still leaving them with a nice texture as well (not mushy!).

    Spiralized Roasted Carrots with Mint and Dill

    I’m noticing at my favorite local markets that bags of each full size and baby carrots are becoming available in assorted carrot varieties. Dragon Carrots are one of my favorites. They are a deep purple tone and once cut, they surprise with a bright yellow core sometimes ringed with orange. They add a beautiful touch to a meal and I find the intrigue prompts kids to eat more of them too!

    This recipe may be made with traditional orange carrots and will be equally delicious! I used a combination of Dragon Carrots, coral-colored carrots, yellow carrots and traditional orange carrots to keep the dish a bright focus on the dining table.

    Spiralized Roasted Carrots with Mint and Dill

    white bowl of Spiralized Roasted Carrots with Mint and Dill

    Colorful Roasted Spiralized Carrots with Mint and Dill

    This simple and fast to prepare spiralized carrot dish ushers in spring with fresh flavors and beautiful colors. Lightly roasted carrot 'noodles' are enchanced with balsamic vinegar to bring out their nature sweetness while retaining a nice bite without being overly crunchy or mushy. An assortment of colorful carrots may be used or traditional orange carrots which will visually pop with the contrast of the fresh, green herbs.
    5 from 1 vote
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    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 8 1/2 cup servings (4 cups)
    Calories: 44kcal
    Author: Toni Dash
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    Ingredients

    • 5 cups multi-colored Spiralized Carrots , prepared using the 1/8-inch or 3mm noodle blade
    • 2 teaspoons Olive Oil
    • 2 teaspoons Balsamic Vinegar , divided
    • 1 tablespoon chopped fresh Mint leaves
    • 2 teaspoons chopped fresh Dill
    • 1/8 teaspoon Kosher Salt
    • 1/8 teaspoon freshly ground Black Pepper
    • 1-2 teaspoons White Sesame Seeds

    Instructions

    • Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper; lightly spray the parchment paper with cooking spray.
    • In a large mixing bowl add the spiralized carrots toss to combine if using multiple colors.
    • In a small bowl whisk the olive oil and 1 teaspoon Balsamic Vinegar. Pour over the carrots and toss to coat.
    • Spread the carrots evenly over the prepared baking sheet. Bake in the oven for 5-6 minutes.
    • Remove from the oven and allow to cool for a few minutes. Place the carrots into a mixing or serving bowl; toss with the remaining 1 teaspoon balsamic vinegar, mint and dill. Sprinkle the sesame seeds on top.

    Nutrition

    Calories: 44kcal | Carbohydrates: 8g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 92mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13390IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. susan @ the wimpy vegetarian says

      April 05, 2015 at 2:00 pm

      REALLY gorgeous. And healthy. Definitely making!!

      Reply
    2. Adrienne says

      April 04, 2015 at 9:31 pm

      5 stars
      I love how you made this with the colorful different varieties of carrots… really beautiful, and I bet it’s just as good as it looks! I’m not sure I’ve ever seen any unique types of carrots in our supermarket, but this has inspired me to start looking again…

      Reply
    3. Toby @ Plate Fodder says

      April 02, 2015 at 5:56 am

      This looked too beautimus to pass up for the Easter Dinner dry run. I altered things slightly and subbed in some cara cara orange balsamic and a touch of honey for the topping… it almost didnt make it to the table 🙂

      Reply
      • Toni Dash says

        April 02, 2015 at 6:59 am

        Hi Toby! I love that you do an Easter dry run! The changes you made sound great. It’s such a pretty, simple dish, quick too; you certainly could make it daily without much effort ‘to practice’ (aka eat it yourself). Hope all is well with you and your family. Happy early Easter.

        Reply
    4. Savanna @ Gluten Free Vegan Pantry says

      March 31, 2015 at 9:46 pm

      Wow – this looks spectacular! Love all the colours and the addition of mint makes my mouth instantly water!

      Reply
      • Toni Dash says

        April 02, 2015 at 7:00 am

        Don’t you love the colors? Something about that alone makes me want to eat it!

        Reply
    5. Abigail says

      March 31, 2015 at 8:37 am

      Gorgeous, simply gorgeous dish! Love the colors and flavors!

      Reply
      • Toni Dash says

        April 02, 2015 at 7:01 am

        Thanks Abigail. It feels like spring on a plate to me!

        Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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