I’m sitting in Penn Station in NYC waiting for my train home after a work event watching the pigeons, which always makes me think of Mary Poppins #feedthebirds. Except for that I’m not in smoggy early 20th-centruy London; I’m three stories below ground in a dingy train station. Seeing pigeons flying around, below ground, feels a little post-apocalyptic or something. Wouldn’t you agree? Mary Poppins and post-apocalyptic in one paragraph…not bad for a random start to a blog about carrots, eh?
Anyway, I’m about as far as you can get from farm fresh here in the bowels of Penn Station, but it makes me all the more grateful for the fresh “country” life we’re living up in the Hudson Valley…and these awesome carrots we had last night.
There aren’t a lot of local farm fresh veggies at this time of year, but carrots are one of those root vegetables that store well and last well into late winter. You can still find them at your local farmer’s markets into March.
Up until TimTheFarmer became a farmer, I never liked cooked carrots. They can be so mushy-bleh! I have, however always loved them raw. For some reason though, I feel like you MUST cook your dinner veggies…that’s just the rule, right? 😉 Anyway, we were drowning in carrots from Tim’s farm, so I thought I’d revisit the cooked carrot. I made sure not to overcook them—we grilled them and they still had a decent crisp to them—and I loved them. Who knew? Now we cook them all the time.
My mother-in-law made carrots for holidays that she’d toss in maple syrup #yesplease! I drew inspiration from that recipe and added a little cayenne to give these a kick. I love roasting root veggies in coconut oil as they pick a bit of the flavor and sweetness up from the oil. Sprinkling a few coconut flakes on drives the coconut flavor* home. These are a super easy side dish. Enjoy!
*It’s key to use unsweetened coconut. It’s healthier and doesn’t give you that weird, synthetic Almond Joy flavor.
- Whole (not baby) carrots (3-5/person)
- Coconut oil (melted)
- Maple syrup (2 tbsp per 10 carrots)
- Pinch of cayenne pepper
- Unsweetened coconut flakes (or shredded coconut)
- Salt & pepper to taste
- Preheat oven to 400°
- Peel carrots, chop bottom off, leave the tops
- Toss carrots in coconut oil, enough to coat
- Place carrots on baking sheet in a single layer
- Sprinkle salt and pepper on carrots
- Bake for 25 minutes
- Stir cayenne pepper into maple syrup
- Remove from oven and immediately drizzle with maple syrup
- Sprinkle with coconut flakes and serve