Seasonal Bites | Carrots

Pickled Carrots

Recipe by The Minimalist Baker

Ingredients

• ~1 lb carrots, tops removed, peeled if needed, sliced into sticks
• 2/3 cup distilled white or apple cider vinegar
• 2/3 cup water
• 1/2 tsp sea salt
• 1 Tbsp sugar (or stevia to taste)

Instructions

1. Add carrots to a large mason jar or glass container. Set aside.
2. To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
3. Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
4. Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. The best flavor is achieved after 24 hours.
5. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

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Roasted Carrots with Orange and Thyme

Recipe by Anna Carl of The Yellow Table featured on the Fresh Exchange

Ingredients

• Two bunches of carrots (preferably multi-colored), rinsed and scrubbed, greens trimmed
• 1 to 2 tablespoons olive oil
• Juice of 1/2 orange
• 6 to 8 thyme springs
• 4 garlic cloves, crushed
• Sea salt + pepper, to taste

Instructions

1. Preheat the oven to 450 degrees.
2. Wash and scrub your carrots and cut off the long greens. 
3. Arrange the carrots uncut on a shallow roasting pan or sheet tray and drizzle with orange juice and olive oil. Scatter garlic cloves and thyme sprigs throughout the tray on and around the carrots. Season with salt and pepper and toss lightly.
4. Cover the pan with aluminum foil and roast for 25 minutes, or until tender. Remove the foil and let cook for an additional 10 minutes or until beginning to brown.
5. Season with salt and pepper to taste. Serve warm or at room temperature.