Food Blog: An Easy, Impressive Fall Side

Roasted Rainbow Carrots with Carrot Top Gremolata and Tahini Sauce

This roasted rainbow carrot recipe lives up to its name. Seriously, how often do you see white, yellow, orange, purple, pink, and green all hanging out in a single dish?! My favorite thing about this recipe (aside from all the colors) is that it uses the carrot tops as well as the carrots themselves. While the roots roast, I use the tops to make a quick "gremolata" with parsley, orange zest, cumin, and garlic. Sprinkled over the roasted rainbow carrots just before serving, the gremolata adds fresh, citrusy zing to the final dish. I top it off with drizzles of creamy tahini sauce and pomegranate arils for a bright, juicy pop.