Wednesday, April 6, 2011

On Carrots

I fell in love last weekend. Don't worry, Brad didn't mind.

I stumbled across the most beautiful, organic, rainbow carrots at Reading Terminal Market (Iovine Brothers). Had to have them.

To maintain the integrity of these beauties, I simply chopped them into thick strips, tossed them with a little olive oil, kosher salt, and fresh ground pepper, and roasted them at 400 degrees for about 15 minutes.

They made a fab side dish for braised short ribs!


  1. Wow, those are beautiful! I don't think I've ever seen carrots like that.

  2. What gorgeous colors! They must've tasted lovely :) I need to try and find some heirloom carrots around here, they are just too pretty to resist!


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