Recipe Share: Roasted Lund's Carrots

Mix it up!

From my last post on eating real food, and disparaging those bullet shaped carrots, I wanted to post a fantastic recipe for Roasted Carrots. When I can, I buy my carrots from Lund's Organic Farm. These can be picked up from the Kingsland Farmers' Market in Calgary. Right now, they have beautiful bags of multi-colored carrots (purple, white, orange and yellow) that taste so good! Check out all of the reasons why they are so tasty here (caution: you may also not want to buy conventional carrots anymore!).


Here is a recipe that is my own, however, I add the caveat that I have a lot of inspiration from my favs like Jamie Oliver, and America's Test Kitchen. The addition of the vinegars really gives the carrots just a hint of acid that combines nicely with the sweetness in the carrots. 


Roasted Carrots

Even the compost is pretty!

10 carrots, multi-varietal if possible, peeled, washed and sliced
4 tbsp of extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tsp fresh, or 1 1/2 tsp dry, thyme
1 tsp dry tarragon
1/2 tsp nutmeg
1/4 tsp cinnamon 
sea salt and cracked black pepper to taste


Toss all ingredients together. Roast for about an hour at 350 degrees. Before serving, top with two pats of unsalted butter, and sprinkle with a bit more sea salt. Or try these variations: 


- Top with truffled salt instead of sea salt before serving
- Add maple sugar to the seasoned carrots before roasting
- Replace the balsamic vinegar with 2 tbsp of honey or maple syrup
- Replace the cinnamon with cracked red chili peppers for some heat
- Replace the thyme & tarragon with a good 'herbes de provence' blend
- Add toasted, chopped pecans or walnuts to the carrots before serving

Lund's Organic Carrots

This is perfect alongside a Sunday roast dinner with family, but are yummy as leftovers too. These carrots look amazing as crudités as well. If you try this recipe or know of another great one, I'd love to know what you think!