This fall we’ve visited our local farmers markets quite a few times already, which is well documented on my Instagram feed, lol! But it’s THE best time of year to stock up on farm fresh produce, as the markets are brimming with beautiful fruit and vegetables. There’s just nothing in the world like the taste of fresh grown food.
Especially carrots. Carrots fresh from the garden taste SO good, don’t they?! Carrots bought all year at the grocery store pale in comparison to fresh carrots. So I take advantage of the time of year, and stock up. We eat carrots like candy around here in the summer & fall.
And this season there are a lot more coloured carrots than I have seen before, so we just had to try them. They are delicious! They taste like regular orange carrots, but they’re just more interesting in their colouring. I mean, look at these carrots! Purple, yellow, green and orange. These are not dyed, they are naturally like this. Isn’t nature amazing?!
Here’s a little tidbit of info for you…the orange carrot that we are used to these days, is actually a relative newcomer on the carrot scene! Carrots were originally purple and white! Who knew?
Because these colourful carrots were so gorgeous, I wanted to serve them up for our Sunday dinner using a recipe I love to use for carrots: glazed carrots. BUT I have to say that my glazed carrots with the coloured carrots didn’t look so great…the purple carrots kind of turned all the carrots purplish in colour, and not in a good way. My advice would be to cook the purple carrots on their own, and for this dish I would just use regular orange carrots.
The coloured carrots definitely look a lot prettier raw, and I bet they would look nice roasted too. But boiled, not so much. I just wanted to show you how gorgeous the coloured carrots are, anyway!Print
Anyway, I hope you like this recipe for glazed carrots. It’s our most favourite way to enjoy cooked carrots…SO delish…they’re buttery and a little bit salty and a little bit sweet. Yum.