November 24: Carrots

Fall carrots are crispy and sweet, improved by cold temperatures. There’s not much reason to do anything to them other than wash the dirt off. If you’re hankering for variety, but someone in your family says, “I don’t like cooked carrots,” try roasting them. Cut into thick chunks or long logs, and toss with olive oil and salt and pepper.  Roast as is, or add balsamic vinegar and a little maple syrup, or chopped red onions, garlic, and rosemary. Roast at 400° for 20-30 minutes, until brown around the edges. Add chopped parsley if you like.