I just love admiring carrots at the Farmer’s Markets, and they are one of the veggies that I consistently add to my cart at the grocery store. They are super versatile and easy to work with. They also have a long shelf life so even if I can’t use them right away, I know they will still taste great 5 days later. Carrots are extremley rich in Vitamin A and beta carotene as well as having natural anti inflammatory benefits.
On a funny note, my boyfriend is kind of obsessive compulsive, and for some reason, has been currently obsessed with carrots for the past few months. We live near a muti purpose grocery store with an amazing produce section, and lately he keeps coming home with bushels of carrots. And when I say “bushels” he comes home with the whole “kit and caboodle” of the carrots: with the 2 foot long stems on them. I tell him “You can have the long stems cut off buy the check out clerk or I’ll cut them off right now with some shears”. But “NOoooooo” he does not want the long stems cut off until he eats them. So basically we have what looks like a spider plant living in our fridge until he (the boyfriend) decides to eat them. He just loves eating them as snacks while watching TV or working on the computer. Lately when I go to the store, he is always reminding me “Don’t forget to get me some carrots, and only the real kind. The kind with the stems”. I have no idea why all of a sudden he has just become obsessed with eating raw carrots (with stems on, god forbid we cut them off first) all the time, but he is obsessed. I’m not complaining since they are healthy, I just think its kind of funny or aka: weird. ( He will probably be very annoyed with me if he reads this.)
A few days ago my boyfriend came home with the above photographed, multi colored carrots, and I thought they were way too pretty just to snack on raw, so I told him I would cook them. He tried the cooked ones from this recipe and gave it a big thumbs up.
- Small bushel of carrots (Aprox 7 to 10) washed, greens cut to 1 inch from top of carrots, peeled
- 1 medium red or yellow onion quartered
- 1 tablespoon of chopped fresh or dried rosemary
- Olive oil
- Sea Salt
- Fresh Ground Pepper
- Preheat oven to 415 degrees
- Toss carrots, onion, and rosemary with olive oil.
- Lay out on a tin foil rimmed baking pan
- Sprinkle with salt and pepper
- Roast for aprox 40 minutes until carrots are browned and soft enough to pierce through with a fork