Springtime yields incredible carrots: small, sweet, served up at farmers markets and grocery stores with bushy tops still intact. Their youthful skin hasn’t developed the tinge of bitterness that motivates us to peel autumn and winter carrots. Give them a quick rinse and a scrub and they’re ready to use. Spring carrots are delicate, juicy, crunchy, and—let’s be honest—super cute.
The Mindful Kitchen Recipe: Roasted Carrots
A delicious and easy way to prepare spring carrots is to roast them whole. Caramelized on the outside, tender on the inside, whole roasted carrots feel oddly fancy for something so simple. Toss a bunch with a few tablespoons of olive oil, a generous sprinkling of salt and pepper, and maybe a sprig of thyme or a minced clove of garlic. Throw the carrots on a lined baking sheet in a 425° oven and roast, flipping occasionally, until tender and browned on the outside. For the really small ones 25 or 30 minutes should do it; larger ones may need more time. Serve them as is or on a bed of greens with a simple vinaigrette.
Carrots are extra rich in beta-carotene and other phytonutrients that benefit your heart and bones. They’re also high in vitamins A, C, and K, as well as dietary fiber and potassium.