Carrots are having quite a year. They’re typically relegated to big 5-pound bags or, even worse, subjected to severe trimmings to become “baby” versions of themselves (I guess to appeal to our love of all things miniature).
But this year they’re showing their true colors—white and red (the color of beets), and the usual orange. They’re also shunning their stereotypical shapes. This year they’re craggy and gloriously misshapen, making them all the more appealing in and out of the skillet.
For the great-looking carrots at the farmers’ market and those from my friend’s yard, I’ve been keeping them whole and roasting with a drizzle of olive oil, salt and honey.
Here are some carrot recipes we love: