Carrots So Good They Could Be Candy

Listless? Tired? Sick of your culinary go-tos? These carrots can help.

Hi friends,

Late January is a great time for cooking ruts: the days are short, the vibes are heavy, and the produce is starting to feel a little bleak.

When cooking for a family, it’s particularly easy to get stuck in cooking rotations—especially with vegetables. Again and again, we turn to the same, go-to broccoli method because it’s a sure-fire way to get greens into mouths, but it’s also a sure-fire way to make cooking feel like uninspired drudgery. (And lord knows, the day is nigh when those mouths will reject that tried-and-true broccoli.)

These carrots are a great way to venture into new territory—they’re sweet, they’re tender, they’re incredibly versatile. The recipe below pairs them with a protein-dense schmear of sorts and a scattering of nuts and herbs, but the truth is that this roasting method yields a vegetable that is almost impossible to dislike—we often batch-prepare them to use in various applications throughout the week. They make a great veggie sandwich on a baguette spread with labneh or soft cheese, and a truly fantastic taco filling for a veggie taco night. We also cut them into 2-inch-ish lengths for lunchboxes and have yet to discover them returned at the end of a school day. Also great for babies—just smash or purée!

Fanny + Greta

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