We were in Market Street in McKinney recently, and I noticed purple carrots.  Always trying to spice up our vegetables and sides, I grabbed a small bunch.

At home, I noticed these things are deep, dark purple.  They are so purple that in dim lighting they look almost black.

I made two dishes with them:  roasted sweet potatoes, potatoes, and carrots and steamed carrots.  They looked lovely next to the orange and white of the potatoes as well as just with the orange of other carrots.

Flavorwise, they did not taste as sweet as regular carrots.  The flavor was fine.  In the potato dish, I did not notice the lack of sweetness.  When they were steamed with the other carrots, it was a bit more obvious.

The only drawback I found was that the purple leeched.  The water I steamed the carrots in was dark purple.  The purple wore off on the orange carrots and potatoes as well as my fingers.

I will use them again, just for something different and to add color on a dinner plate.  However, I not going to consider these a staple in my crisper.