Purple carrots not only look pretty, they also contain anthocyanins, antioxidants that can help protect the body from inflammation.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 bunches purple baby carrots, tops discarded, scrubbed and halved lengthwise
- 2 small turnips (about 12 ounces), peeled and cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 ounces pancetta, diced
- 1 small shallot, minced
- 2 tablespoons fresh thyme
- 1 1/4 cups steel-cut oats
- 1 small beet, peeled and grated on the large holes of a box grater
- 4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes.
- Divide the risotto among bowls. Top with the roasted vegetables and parsley.
Nutrition Facts
| Calories | 470 |
| Total Fat | 19 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 829 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 12 grams |
| Protein | 20 grams |
| Sugar | 11 grams |
| Calories | 470 |
| Total Fat | 19 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 829 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 12 grams |
| Protein | 20 grams |
| Sugar | 11 grams |