Look at this beautiful carrots! What a striking, unusual selection to come across, right??
Shortly after discovering these, I read somewhere on the Internet (so therefore of dubious legitimacy, but still) that orange carrots were not always the norm. Rather, carrots used to come in the whole spectrum of colors (and more!) that you see below. At the time of King William of Orange in the mid-to-late 1600s actually cultivated orange carrots in particular. I’m sure this was less weird of a tribute then, but sweet as it was or whatever, the process inadvertently also made the other colorful carrot types much more rare over time.
I have made this dish (inspired by the The New York Times) with regular carrots and it’s the same level of deliciousness- despite how your brain may try to convince your tastebuds that purple and scarlet should taste different than orange. Anyway, your regular one-dollar bag of carrots is fine. Onwards!
1lb carrots, peeled & topped/tailed
2 tins mandarin oranges
1 orange, zested and juiced
1 lemon, zested and juiced
black and/or green pitted olives, chopped
your choice ofcumin, coriander, cinnamon, fennel, cayenne pepper and/or red pepper flakes
First things first: preheat the oven to 400 degrees.
Then, peel ’em up!
You can see I’ve both the darlings I discovered at a farmers’ market and
the normie carrots here.
Roughly matchstick the carrots, throw them on a baking pan, rub with olive oil and your chosen spices. You have to at least throw a teaspoon of cumin and some salt on there. I like to sprinkle some cayenne on top too, just before putting it into the oven for about a half hour.
If you do indeed have a larger selection of spices in your posession, feel free to experiment with a combo of the above spices, starting with a teaspoon at most each (I don’t know about cinnamon and fennel sooo someone try it and get back to me here!)
After you’ve shaken the carrot pan a few times and returned it to the oven, the around-half hour is up and you find yourself swooning/salivating at the smells, you’re actually pretty much done!
Basically just kind of toss everything around and then together. You get to choose how much of ingredient you’d like- taste all the way! I personally like the sharp tanginess citrus peel adds, but if that’s not your thing, totally feel free to skip out and just go with some lemon and/or OJ.
It’s also a great leftover dish- the flavors deepen after sitting for a day, plus you can mix-and-match with other leftovers that may be more mild. For example, I had a simple cooked salad of kidney beans, roasted cherry tomatoes and celery in a light red sauce that I tossed in there one day just to see-