Baby carrots add bright color, rich flavor to any meal

A generous bunch of baby carrots arrived in a recent order from Hattie’s Garden. They were as slender as pencils, topped with lively sprays of frilly green. After a quick rinse (remember, they grow underground in the soil) they were ready for snacking. The juicy sweetness and just the right snap made for a delicious combination of texture and flavor. I wondered how they would do with a brief roasting in the oven.

Those of you familiar with the wide variety of produce offered at our farmers markets already know that the orange roots we call carrots also come in a range of colors including purple, yellow and deep crimson. The oldest evidence of carrots was found thousands of years ago in references to a purple variety from Afghanistan. Ancient Greeks and Romans documented all sorts of medicinal applications for carrots, and most importably, efficacy as an aphrodisiac.

Before long, carrots were adopted as food and cultivated by medieval Europeans. If you’re accustomed to the plastic-looking pellets labeled “peeled baby carrots” you have tasted a dry, bitter root similar to those our ancestors ate. The sweet orange carrots we know today were first bred by the Dutch during the 16th century. Legend has it their objective was to produce a variety that matched the signature color of the Netherlands’ House of Orange.

If you’re dealing with larger carrots from the grocery, you may prefer to peel them before either roasting or sautéing them; baby carrots don’t need this step. Boiling carrots is highly discouraged, as the process typically turns the flesh into mush – just recall your school cafeteria offerings or those bags of frozen sliced carrots that feature instructions to boil for 20 minutes. The secret to richly flavored, cooked carrots is roasting.

But before you cook them, here are some tips on storing them properly. Whether from the grocery or the grower, make sure they are firm and unblemished. If the tops are intact, trim them off before placing the carrots in the refrigerator; otherwise, the greens will leach away moisture from the root section. Keep them in a perforated or open plastic bag to allow air circulation; store them away from ripening fruit to avoid the damaging effects of ethylene gas.

Don’t discard the greens, but keep them for other dishes. Add finely chopped carrot greens to a tossed salad or tabbouli. Include them in a stir-fry or rice pilaf recipe, much as you would use parsley. They also add a lovely touch to a serving platter as a delicate garnish. Also, keep in mind when you see recipes online that call for “baby carrots,” the author usually refers to the rounded stubs of processed carrots sold in plastic bags – avoid these imposters at all costs.

Now that you’re ready to roast some real baby carrots, simply heat the oven, arrange them on a baking sheet and drizzle with a little olive oil. Sprinkle with salt and pepper, as well as some fresh herbs. We used rosemary leaves for the carrots in the photo to add a subtle earthiness to the flavor profile. While mature carrots may need half an hour to cook, these were crisp-tender in just about 12 minutes.

I’ve include a few different ways to season roasted carrots, including a somewhat sweeter version that includes a bit of honey. Feel free to experiment with maple syrup as a replacement. As for herbal notes, tarragon and sage also work well. Just a bit of salt enhances the inherent sweetness in the carrots, and a few twists of the pepper mill or flakes of red pepper are a bright addition.

Rosemary Roasted Carrots

1 lb baby carrots*
2 T olive oil
1 t rosemary leaves
salt & pepper, to taste

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil; set aside. Trim the tops from the carrots and reserve greens for another use. Rinse away any clinging dirt from carrots and trim off the stringy end of the root. Arrange carrots in a single layer on baking sheet. Drizzle with olive oil, then toss to coat. Sprinkle with rosemary; season with salt and pepper. Cook until tender, about 12 minutes. Yield: 4 servings. *Note: if you substitute pre-carved, bagged carrot nubs, add another 15 minutes to cooking time.

Balsamic Roast Carrots

1 lb baby carrots*
3 T Balsamic vinegar
3 T olive oil
1/2 t crushed red pepper flakes
salt, to taste

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil; set aside. Trim the tops from the carrots and reserve greens for another use. Rinse away any clinging dirt from carrots and trim off the stringy end of the root. In a mixing bowl, whisk together vinegar and olive oil. Add red pepper flakes and carrots; toss to coat. Arrange carrots in a single layer on prepared baking sheet. Drizzle with any remaining liquid. Bake until tender, about 15 minutes. Season to taste with salt. Yield: 4 servings. *Note: if you substitute pre-carved, bagged carrot nubs, add another 15 minutes to cooking time.

Thyme Roasted Carrots & Onions

1 Vidalia onion
1 lb baby carrots*
2 T olive oil
2 T rice wine vinegar
2 crushed garlic cloves
1 t thyme leaves
salt & pepper, to taste

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil; set aside. Trim the tops from the carrots and reserve greens for another use. Rinse away any clinging dirt from carrots and trim off the stringy end of the root; set aside. Halve onion and slice into wedges; set aside. In a mixing bowl, whisk together oil, vinegar, garlic and thyme. Add carrots and onions; toss to coat. Arrange carrots and onion wedges in a single layer on prepared baking sheet. Drizzle with any remaining liquid. Bake until tender, about 15 minutes. Yield 4 servings. *Note: if you substitute pre-carved, bagged carrot nubs, add another 15 minutes to cooking time.

Skillet Baby Carrots

1 lb baby carrots*
2 T butter
6 green onions
1 T dry white wine
salt & pepper, to taste
1 T chopped parsley

Trim the tops from the carrots and reserve greens for another use. Rinse away any clinging dirt from carrots and trim off the stringy end of the root; set aside. Thinly slice the green onions; set aside. Melt butter in a large skillet over medium. Arrange carrots in a single layer and sauté until slightly golden, shaking the pan from time to time, about 5 minutes. Add green onions and continue cooking until carrots are tender, another 5 minutes. Deglaze the pan with wine, cover and steam for about a minute. Season to taste with salt and pepper; garnish with parsley. Yield: 4 servings. *Note: if you substitute pre-carved, bagged carrot nubs, add another 15 minutes to cooking time.