You can eat like royalty and travel the world. Really. Eat your carrots.
Once upon a time, carrots came in a range of beautiful colors and a great range of sizes. Tasty, crunchy and beautiful, carrots were prized for their crisp, fresh flavor and unusual colors. Yellow carrots like the ones above were first recorded in Turkey as far back as the 1st century. Purple carrots have been documented in the Middle East since 900 B.C. and were bred for Dutch royalty through the 1500s. White carrots were a staple in Europe and are the only carrot to originate in Europe. Who needs bad airplane food and the TSA when you can travel around the world by eating carrots?
So why do we find mostly orange carrots? Orange carrots are a Dutch hybrid of white, yellow and wild carrots. At some point, our market-based food industry decided we needed carrots that were consistent in size and shape as well as easy to ship. Hybrid orange carrots were developed to meet this need and voila! We have orange carrots. At some later bizarre point in history, food manufacturers realized they could shave down perfectly good carrots into nubs and call them baby carrots, although they are not baby at all. We are so weird.
For more carrot information, you can go the the Carrot Museum webpage (seriously).
I’m glad some of our farmers and groceries have started investing in colorful, flavorful heirloom varieties of carrots. Only a few of our organic farmer’s market vendors sell these, and they usually sell out pretty quickly, so I’m hoping more of our farmers will join in and plant these lovely varieties. Old variety carrots tend to be thinner and more fragile than their grocery store cousins, but they pack great flavor and are lovely on a plate.
This recipe pairs carrots with two of their flavor bffs–fresh ginger and raw honey. This is an easy recipe and experimental, so I’d love to hear your thoughts. Honey and thyme would probably make a good combination as well. You can use any carrots–they don’t have to be heirloom or fancy varieties. But because carrots are root vegetables, I do try to buy organic whenever possible (many pesticide-treated root vegetables are also treated with bud inhibitors to keep them from sprouting).
Get your spring carrot fix, travel the world and boost your health as well!
Honey Ginger Carrots (serves 4)
- 1 lb. organic carrots
- 4 Tbsp. olive oil, divided
- 1 inch piece of fresh ginger, peeled and minced
- 3 Tbsp. raw, local honey
- Kosher salt and ground pepper
- Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
- Wash and peel the carrots. Trim the tops. Cut the carrots in half lengthwise and then cut the halves into 2″-3″ pieces. Put cut pieces into a medium bowl.
- Toss carrots with 2 tablespoons olive oil, salt and pepper.
- Pour carrots onto baking sheet and roast for 30-40 minutes (check on them often to make sure they don’t char).
- In a sauté pan, add remaining 2 tablespoons olive oil and heat at medium.
- Add ginger and stir. Cook 1 minute.
- Remove the carrots from the oven and add to the pan. Toss well. Add honey and toss all together until carrots are coated with honey glaze.
- Check for seasoning and correct if needed. Serve immediately.