Is anyone else getting a ton of multicolored carrots in their farm share? I always assumed carrots were more of a winter thing, but this summer has yielded more carrots than I've ever had in my possession. And not those bloated, so-orange-they-seem-fake carrots of supermarket produce... no, these are spindly, slightly sweet, earthier carrots with a bit of good New England dirt still clinging to their slight curves. And not just orange--I never knew that carrots came in such a rainbow of colors! Purple and yellow are also staples.
My problem is, I keep grabbing them when I see them at the Farmer's Market, forgetting I already have at least two bunches waiting to be eaten in the crisper. Oops. If anyone knows what to do with carrot greens, please let me know, as they keep taking up space in my fridge.
Here I combined the ginger flavors with another favorite way to prepare carrots--dill. It may sound weird at first, but trust me. Somehow, this all just works.
Roasted Ginger Honey Dill Carrots
1 bunch assorted carrots (fresh from the Farmer's Market or organic "rainbow carrots" to get the nice color variety)
3 tbs olive oil
2 tbs grated ginger
3 tbs honey
2 tbs melted butter
1-2 tsp dried or fresh dill
-Preheat oven to 350. Wash and trim carrots. If you like, peel the carrots. I found the skins to be thin and not too "dirt" tasting, so I left them on.
-Toss with olive oil and sprinkle generously with sea salt. Lay in a single layer on a baking sheet and bake until edges begin to blacken--about 15-20 mins.
-In a separate bowl, whisk together the honey, butter, and ginger. When carrots are done, drizzle over the top and sprinkle with dill. Let sit for a few minutes to let the flavors meld. Serve immediately.