Who doesn’t love leftovers? Cook once, eat twice…or three, or four times.

Instead of just reheating the leftovers, though — c’mon, you know that gets boring — why not repurpose them into a completely new and delicious dish?

That’s what we were tasked with doing for this month’s Recipe ReDux:

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

A few weeks ago I made this delicious {vegan} Coconut Curry Beet and Butternut Squash Soup, and I packaged the leftover soup into individual containers and then stuck the containers in my freezer for future soup-eating occasions.

Now, the soup was delicious, don’t get me wrong, but after eating it for a week straight, I was completely beet souped out. And I still had a couple containers left.

What’s a girl to do??

(#firstworldproblems)

MAKE IT INTO A SAUCE! And drizzle that sauce onto the most perfectly-roasted rainbow carrots.

Did you know that carrots started off as PURPLE — not orange? Some think that orange carrots were first bred in the Netherlands to honor King William of Orange, but whatever the real story, the orange color has seemingly stuck since that time.

I like all carrots, but rainbow carrots are just so gorgeous! And the different colors mean that they have a variety of nutrients — beta-carotene (vitamin A) in the orange carrots, anthocyanins (powerful antioxidants) in the purple carrots and Xanthophykks and lutein (linked with cancer prevention and eye health) in the yellow carrots.

Roasting them brings out their natural sweetness and earthiness. I could eat them straight out of the oven (with a little sea salt), but the addition of this beet sauce completely elevates them and will totally impress your dinner guests.

Roasted Rainbow Carrots with Coconut Curry Beet Sauce

Serve this delicious veggie dish with grilled chicken or steak — or keep things vegan with marinated/roasted tofu. 

Ingredients:

• 2 lbs. carrots, preferably organic rainbow carrots
• 1 Tbsp. coconut oil, melted
• 3/4 cup leftover Coconut Curry Beet and Butternut Squash Soup
• 1 Tbsp. lime zest (from organic limes)
• 1/2 cup toasted pecan pieces
• 1/4 tsp. smoked sea salt (regular, non-smoked sea salt would also work)

Directions:

1. Preheat oven to 425 degrees. Wash/scrub carrots and cut the ends off. Lay carrots on a baking sheet and drizzle with melted coconut oil. Toss the carrots a few times to evenly coat them with oil.
2. Roast carrots for 30-40 minutes, or until tender. Transfer the carrots to your serving platter.
3. Using a spoon, drizzle carrots with leftover beet soup, then sprinkle with lime zest and pecans.

Check out the link below for infinite leftover meal ideas from the members of Recipe ReDux. Enjoy!