Things to do with Roasted Carrots

It's mud season in Vermont, which means seed starting, tiny sprouts poking up out of ice patches of mud, and deep yearning for fresh vegetables. It's the time of year when BCS director Sarah and I start dreaming of summer fruit and salads from the farm share, and cursing potatoes, carrots and cold storage apples - the foundation of our winter veggie diet.

Even so, I'll keep trying to come up with tasty easy ways to use ALL the root veggies while we wait for herbs and greens and all that jazz. Soon, soon. In the meantime, maybe give recipes these a try.  The BCS family loves them.

Roasted Carrots with lots of Garlic, Green Onions, and Za'atar

6 medium carrots, washed, peeled, and sliced into coins on the diagonal
3 or 4 scallions, sliced thinly
3 garlic cloves, minces
2 Tbsp olive oil
salt and pepper to taste
1 Tbsp za'atar spice mix

Preheat oven to 400
Toss the carrots with the oil and salt and pepper to taste in a large bowl, then spread on a large rimmed baking sheet. Roast at 400 for 20 minutes, then check. You want some browning on the edges of the carrots for the best flavor. When they're ready, take them out and sprinkle the scallions and then the za'atar over the top

**secret tip - many roasted veggies are delicious with a little plain greek yogurt on the side, plain or with a bit of sriracha stirred in**

Here's a link to a cool recipe for making your own za'atar, if diy is your style.
Otherwise you can find it at most natural food stores, or middle eastern markets if your lucky enough to have any nearby.

Roasted Carrot Soup 

6 cups carrots, peeled and sliced into coins.
1 medium yellow onion, chopped
2 Tbsp olive oil
8 cups vegetable broth
salt and pepper
1/2 tsp turmeric
1/2 tsp cumin

1 Tbsp butter - unless you want this to be vegan, in which case coconut oil will do nicely

Preheat oven to 400.
Toss carrot coins and onions with olive oil and spread on a large rimmed baking sheet.
Roast at 400 for about 20 minutes, until everything is softening and you get a little caramelization. The brown bits are what make the soup, so let the veggies go until you get there.
When they're ready, transfer them to a nice sized stock pot with the veggie broth, salt, pepper, turmeric, and cumin and simmer gently for 20 minutes or so. Then remove from heat, add the butter or coconut oil,  and use your immersion blender to make it nice and smooth.
Gently reheat through.

I strongly suggest you serve with a dollop of plain greek yogurt and some za'atar sprinkled on top. Also delicious: crushed pistachios,  some crushed red pepper, sriracha,  a drizzle of coconut milk... you get the idea.

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