Veggie Highlight: Carrots
By: Emma Vanderkolk, College Farm Intern
Carrots are root vegetables and are primarily orange, but can also be yellow, purple, black, or a red-white blend. Carrots are a great source for vitamin A. Typically only the taproot is eaten and not the leaves. Carrots will keep for several months in the refrigerator or in a moist, cool place during the winter months. There are many ways to eat carrots and they taste equally good each way. Raw carrots are good in salads, steamed and cooked carrots are perfect for soups and stews.
Maple Dijon Roasted Carrots (6 Servings)
- 2 pounds carrots, well scrubbed or peeled
- 2 tablespoons oil
- 2 tablespoons maple syrup
- ½ tablespoon grainy mustard
- ½ tablespoon dijon mustard
- ½ tablespoon white miso paste
- ½ tablespoon rice vinegar
- 2 teaspoons soy sauce (or tamari)
- 1 small clove garlic, grated
- Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic. Arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown. About 20 to 30 minutes, turn over and let cook.
- Toss them in the remaining glaze and serve