Carrot Recipes

We have great carrots from Gemini Farms this season at the CSA.  They are big and flavorful.  Great for roasting, cooking into a soup or eating raw with a little peanut butter.  Carrots are one of the things that I tend to overlook for recipes because most people are familiar with the vegetable.  I looked in my fridge last weekend and realized that they are piling up.  Time to focus on eating more of the healthy carrots!

Easy Roasted Carrots

Last night I peeled and cut three carrots into matchsticks.  I drizzled olive oil, salt, pepper and Herbs de Provence over them.  This spice mix always makes me think of roasted carrots and it includes basil, rosemary, thyme and about 4 other herbs.  It is a nice delicate mix to smell while they are roasting.  You can make it yourself or buy it at most stores.  Roast at 425 degrees for 20-30 minutes.  I ate them as a finger food, like french fries, with my potato & celery soup and half a grilled Mesa Top Farm mozzarella sandwich.

Need more complex carrot recipes to get you in the cooking mood?  Here are two that are interesting.


Amy Hetager, CSA Blogger

Carrot Flan with Microgreens

From the Eggs on Sunday blog

Click here for the recipe

Not Your Average Carrot Soup

From the Modernist Cuisine website

Click here for the recipe


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