Hello friends. Welcome back. I hope Santa was good to you. I've been perpetually full for days now. I'm sure you can relate. Have you had enough chocolate and cookies for now? I thought so. Let's move onto something healthier, shall we? I'm really excited about these beautiful carrots at the moment. After picking up a bunch at a winter farmers' market, I've had what could only be described as a carrot epiphany, a carrot ah-ha moment, if you will. I tossed a bunch in some good olive oil and roasted them off one night for dinner. I was heavily rewarded for such minimal effort. I felt so sneaky. They are easily the best tasting carrots I've ever had. Ever. That's no exaggeration. If I had a blue ribbon, I would have pinned them down and made it official, complete with an award ceremony and photos to share with you. I feel as though I've been spoiled, and will never again eat a whittled down bagged baby carrot with any sense of enjoyment. I now know there is something better out there. These carrots are my new gold standard. The bar has been raised.
I drove thirty minutes to pick up another bundle the following week, and truth be told, would have driven much further. They are a gorgeous lot. The yellow are thick and hearty, but yield the sweetest flavor. The white and purple, slender and lady like, taste clean and earthy.
I peeled and cut them in no particular order. I cut them lengthwise, in half, into thick slices resembling fries. It didn't matter to me whether or not their shapes were perfect and uniform. They were so beautiful in fact that I didn't want to discard the shavings. I sliced up an onion and promptly roasted up another batch. The onions started to wilt, turning brown and crispy around the edges. The carrots were transforming in the heat, the purple ones curling up at the ends. With a turning from my spatula, a purple hue bled across the pan, staining everything in its path. I couldn't help but peer through the oven window in anticipation. It was worth the drive and worth the wait. I ate these sweeties right off the pan, scraping up the blackened crispy slivers of onions, leaving not a trace behind. They are better than candy. I never lie.
~Roasted Rainbow Carrot Recipe~
large bunch of carrots (6-7 of various varieties)
1 large onion sliced thinly
3 tbsp extra virgin olive oil
sea salt and pepper
Preheat oven to 400 degrees. Peel and slice carrots into pieces resembling thick fries. Place the carrots and onions onto a large baking sheet. Drizzle oil over the top and sprinkle with sea salt and pepper. Using your hands, combine and coat the carrots with the oil. Roast in the oven for one hour. Turn halfway through the cooking process. Serves 4 as a side.
~To get your hands on Michael's carrots from Winter Moon Roots of Hadley, MA, stop by the Somerville Winter Market at the Armory on Saturdays, or head to the Wayland Winter Market at the Russel Garden Center starting in January.~