Purple Carrots

Remove any green tops before storing. Store unwashed in the crisper drawer.

The deep color can bleed into other ingredients when cooked; consider this when planning dishes.

Roasting brings out their sweetness. Toss with olive oil, salt, and pepper and roast until tender.

Use them raw in slaws or salads for a pop of color and crunch.

Pureed purple carrots can add a beautiful, natural color to soups and dips.

Herbs: Thyme, rosemary, parsley, dill

Spices: Ginger, cumin, coriander, cinnamon, nutmeg

Other Vegetables: Onions, garlic, sweet potatoes, celery

Proteins: Chicken, lamb, pork, lentils

Fruits: Apples, oranges, lemons

Overcooking them, which can make them mushy and dull their vibrant color.

Assuming they taste exactly like orange carrots; they can have subtle flavor differences.