Beautiful bunches of purple, orange, red, white and yellow carrots another perk of shopping at the farmers market. While the colours have no reflection on flavour, heirloom carrots, in general, are far sweeter than anything masquerading as a carrots at a super market. And they have better names whens the last time you ate a purple dragon?
The term heirloom refers to edible plant varieties, not just carrots, that humans have been growing for hundreds of years. They are genetically distinct from commercial varieties and have unique colours, textures, and tastes not found in factory-farmed industrial produce.
While best eaten fresh, heirloom carrots also lend themselves very well to roasting, and steaming, which help to maintain their nutrients the best. Beta-carotene, one of the most powerful anti-oxidants, vitamin A, for the eyes, and minerals are available in ample amounts in this tasty root.
Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas
*adapted from The Kitchn online
1 pound heirloom carrots
1/2 pound parsnips
3 tablespoons olive oil, divided
1 1/2 teaspoons urfa biber* or chili powder
1/4 teaspoon coarse kosher salt
1/2 cup cooked chickpeas
1 tablespoon pomegranate molasses
2 ounces feta cheese, crumbled (1/2 cup)
1 tablespoon chopped flat-leaf parsley
Preheat oven to 400F.
Scrub carrots and parsnips well, and halve lengthwise. If carrots are small and slender, leave them whole. If parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match carrot size.
Toss carrots and parsnips with 2 tablespoons olive oil, urfa biber/chili powder, and salt. Spread in a single layer on a large rimmed baking sheet and place in oven to roast. Toss chickpeas in remaining olive oil.
After 15 minutes, turn carrots and parsnips, add chickpeas, and roast for another 10 minutes. Then toss with pomegranate molasses and roast for another 5 minutes or until vegetables are tender and golden.
Remove from oven, toss with feta and parsley, and serve.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets.
