You might think you know carrots, but the ones pulled fresh from the soil are something completely different – crisp, juicy, and naturally sweet. They’re a far cry from the bagged grocery store version. While often cast as a supporting role in soups or stews, farm-fresh carrots have the flavour and versatility to shine all on their own.
Did you know? Carrots have been grown for thousands of years, first cultivated in Central Asia not as orange, but as deep purple and yellow roots. The familiar orange carrot we know today was developed in the Netherlands in the 17th century!
Storage Tips
Keep them sealed: Store carrots in a plastic bag or sealed container in the refrigerator, never loose or unwrapped. Exposure to air dries them out quickly.
Trim the tops: If your carrots still have greens attached, snip them off before storing (they’ll pull moisture from the roots). Keep the greens though, they’re edible too!
Perk them up: If carrots start to soften, place them in a bowl of cold water in the fridge for an hour or so and they’ll regain their snap.
Recipe Spotlight: Roasted Carrot “Hummus”
This bright, silky dip is a twist on traditional hummus that puts carrots at the center. Sweet, roasted roots blend into a spread that’s perfect with bread, crackers, or fresh veggies.
Ingredients:
4–5 medium carrots, peeled and chopped
2 tbsp olive oil
1 clove garlic, peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp tahini
Juice of 1 lemon
1 tsp ground cumin
Salt and pepper to taste
Method:
Preheat oven to 400°F (200°C). Toss carrots and garlic in olive oil, spread on a baking sheet, and roast for 20–25 minutes, until tender and lightly caramelized.
Transfer roasted carrots and garlic to a food processor. Add chickpeas, tahini, lemon juice, cumin, and a splash of water. Blend until smooth.
Adjust seasoning with salt and pepper. Add more water or olive oil for a creamier consistency.
Serve with toasted pita, veggie sticks, or as a sandwich spread.