Each week I get a delicious box of seasonal vegetables delivered to my front door, thanks to my local co-op Front Porch Pickings. I am not able to be at the house when they deliver, so when I get home, our bright orange cooler is full of the best the season has to offer. It’s like Christmas every week. Opening that cooler wipes away any stress I have had that day. Wednesdays are the best :)
Because of the OCD I have been
tormented gifted with since my carseat era, I typically have meals for the week planned out. Front porch pickings is AH-MAZING because I can customize what I want and how much I need, as long as it is available from local farmers during that time. This particular week was a little different though: I decided to let them pick for me. Actually, I forgot to submit my order in on time, which means you get what they send. This would typically send me into silent hysterics, but I remained calm and put everything away in the fridge when it came in that Wednesday. No matter what had arrived, it was still like unwrapping a super fun present. And this present turned out to be a combination of awesomeness. The spring season has started off with a bang, producing some of the most beautiful and vibrant produce this year. I won the jackpot with this cooler lot and I wasn’t going to let it go to waste.
And it didn’t. Not a single bite. I think I need to forget to customize my order more often…
Rainbow carrots make a beautiful dish for any meal. Fortunately they come in season just in time for Easter dinner. This recipe is amazing not only for the flavor, but also for the fact that it is so easy to make. After you have taken the time to prepare time consuming casseroles deviled eggs and a ham, this simple dish is a breath of fresh air to a busy little kitchen.
Can’t you just see these carrots cozying up next to the buttered rolls and green bean casserole? Oh yeah….
Nutritional Highlight: Carrots
Purple carrots with yellow flesh originated in Afghanistan in the 7th century. They were not the orange carrots we see so commonly today. They spread out into the world and around the 1600’s, the orange carrot was bred specifically to honor the Dutch royal House of Orange. They were brought over to America by the Colonists. Carrots are packed full of beta-carotene, which is where we get vitamin A. They are also abundant in alpha carotene and antioxidants that help to prevent eye disease and promote bone health. Carrots can be both savory and sweet in a dish, and are typically used in main courses and also desserts. Carrots are in season from October through April, and the young bunch carrots with tops are usually seen more commonly in spring, as the rainbow carrots presented in this recipe. Interesting fact: baby carrots are actually carrots shaved down to a become a little carrot from a variety grown especially for this purpose. Almost 25% of carrots from California are shaved down to become a baby carrot. Carrots do tend to find themselves on the dirty dozen list often due to their great ability to absorb heavy metals while in the ground. In fact, they are sometimes grown as a throw away crop to help clean up contaminated fields. Make sure to buy organic varieties as often as possible.
Yes, I think this one will definitely be a star player on my dinner table next Sunday. What are some traditional foods you and your family share for Easter dinner?
Orange and Thyme Roasted Rainbow Carrots
- 2 bunches rainbow carrots or spring carrots with tops attached, approx 15-20 carrots
- 1 tbsp raw honey
- 2 tbsp avocado oil
- 1 navel orange juiced
- 2 tbsp fresh thyme
Preheat oven to 400. Wash and trim the ends of carrots. Place in baking dish. In a small bowl, whisk honey, oil, orange juice and thyme. Pour sauce over carrots. Cover and bake for 25 minutes.
Turn oven on to broil and cook for another 5-7 min until carrots begin to brown and caramelize.
Serve warm. Enjoy!