It’s Foraging Thyme

An Ode to the Carrot

by Melissa Petitto

Walking through the Santa Barbara farmers market this week, I keep coming back to the carrot. This often-overlooked vege table is one that when at its peak, is so utterly sweet and delicious that it can be eaten without adornment.

I love the colors of the heirloom carrots – bright purple with an orange center, radiant orange, vibrant red, and dynamic yellow. Each having its own health benefits tied to the color: purple carrots are packed with heart disease reducing anthocyanins; orange carrots are linked to healthy vision with their high levels of beta-carotene; red ones contain lycopene, which has been shown to lower the risk of certain cancers; and yellow carrots have been linked to eye health and cancer prevention with its high levels of lutein. The carrot is also a good source of vitamin A, biotin, vitamin K1, potassium, and vitamin B6, and has been shown to help lower blood cholesterol.

As I am admiring these exquisite veggies, my brain is whirling with recipe ideas to bring to you in your homes. When a carrot is roasted, the sweetness and earthiness comes through in high definition, and paired with some spices, herbs, nuts, and a tahini sauce… Let’s get in the kitchen!

Roasted Carrots with Tahini Sauce, Mint, and Crushed Pistachios

Yield: Serves 4

8 each large heirloom carrots, peeled and sliced in half lengthwise

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon maple syrup

For the sauce:

½ cup tahini

½ cup fresh lemon juice

1 each garlic clove, crushed

½ teaspoon kosher salt