Purple carrot from the oven

Purple carrot from the oven! Looking for a tasty vegetarian side dish for Christmas? This easy side dish is on the table in just 25 minutes and is also hugely budget-proof. I recommend shopping at the market for your Christmas dinner. I bought a kilo of purple carrots there for only 1 euro. With some herbs, pomegranate and a yogurt dressing, you're done for less than 4 euros. This way you steal the show at Christmas in a budget-proof way.

The purple carrot may look exotic, but it is actually older than the orange variety we know today. Carrots were first cultivated thousands of years ago in Central Asia, particularly in present-day Afghanistan. The original colors ranged from yellow and white to deep purple. It wasn't until the 17th century that the orange carrot became popular in the Netherlands, presumably through selection for that color.

In terms of taste, the purple carrot is slightly sweeter and sometimes slightly spicier than the orange variety. The outside often has a slight earthy or nutty undertone, while the inside - depending on the variety - has a softer, sometimes even fruity flavor. Some purple carrots are orange or yellow inside, providing an extra dimension of flavor. Raw it is crisp and fresh, while when cooked it takes on a sweeter, milder flavor. An unusual and versatile vegetable!

This purple carrot from the oven is very easy to make. I seasoned the carrot with za'atar. This spice mixture is gaining popularity in a big way. But what exactly is za'atar? Za'atar is a spice mixture from the Middle East. The main ingredient is oregano and to it is added sesame seeds and salt, among other ingredients. It is now available at almost every supermarket or else at the toko (it's a lot cheaper there!). Highly recommended to get in the house because it is not only delicious with this purple carrot from the oven. You can really use it with everything! For example with this stew!