There’s something about fresh flowers that can add a little color to an otherwise gray day. Similarly, these Rainbow Carrot Blossoms with Garlic and Herbs have the ability to perk dinner up in a pretty colorful way. They’re also Paleo, Keto, SIBO, and Whole30 friendly, so they’re a healthy indulgence to make.
Rainbow Carrot Blossoms made simple
Rainbow carrots are just plain gorgeous and, after all, you eat with your eyes first! I have found them at both my local farmers market and several local grocery stores. If you don’t see them, or would prefer to use the big orange guys lurking in your crisper – do it! They’re tasty either way.
Rainbow Carrot Blossoms are super simple to make with the wide ribbon blade on a hand-held spiralizer, like this one. If you don’t have a spiralizer, these carrots are just as good prepared thinly sliced or julienned on a mandolin like this one, or peeled with an old-fashioned potato peeler into gorgeous ribbons. Trust me friends, you don’t need to a special tool to use this recipe – just use what you have.
A note about garlic oil
I often get questions when I list this ingredient. As a SIBO-sufferer, I do not tolerate whole garlic very well as it is high in fructans, a type of Fodmap (short-chain carbohydrates that are poorly absorbed in the small intestine). Instead, I cook with garlic-infused oil as a safe replacement to whole or powdered garlic. The fructans contained in garlic are water soluble, but not oil soluble, making infused oil the perfect way to access all of the flavorful goodness from the garlic without consuming the fibrous part that contains fructans. You can make your own, and in a pinch, I sometimes do. However, I prefer to buy it as the homemade version is only stable for a short window of time. If you’re interested in cooking with garlic oil, Trader Joe’s carries my favorite, but you can also often find it at Whole Foods and New Seasons markets. If you aren’t a SIBO sufferer, fresh or powdered garlic is totally fine to use and I do my best to include this swap in ingredient lists.
Rainbow Carrot Blossoms with Garlic and Herbs
Yield 4 portions
- 6 large rainbow carrots
- 2 tbsp butter or ghee, melted
- 1 tbsp garlic oil (or 2 cloves, minced)
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 2 tsp fresh oregano, minced (or 1 tsp dried)
- 1 1/2 tsp fresh rosemary, minced (or 1/2 tsp dried)
- 1/2 tsp salt
- Using the wide ribbon blade on a hand-held spiralizer, prep carrot blossoms. Because the carrots are so firm, the wide ribbon spiralizer should produce short, thick blossom rather than long, thin spirals. If you don't have a spiralizer, these carrots are just as good prepared thinly sliced or julienned on a mandolin or peeled with an old-fashioned potato peeler into ribbons.
- In a medium bowl, toss carrots with butter or ghee, garlic oil (or cloves), parsley, oregano, rosemary, and salt until coated.
- Bring 1-2 inches of water to boil in a large saucepan.
- Transfer carrots to a steamer basket or metal colander and place on top of the saucepan.
- Steam for 5-6 minutes, turning once or twice if you are making blossoms as they are thicker. If you have julienned or peeled your carrots into ribbons, they should only take 3-4 minutes as they are much thinner.
I find that the thicker the carrot, the easier it is to slice in a hand-held spiralizer and the more well-defined your blossoms will be.
Serving Size 1 portion
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 15 mg
Sodium 320 mg
Total Carbohydrates 11 g
Dietary Fiber 3 g
Sugars 5 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.