Native to Iran and Afghanistan, carrots have been cultivated since antiquity. Throughout the Middle Ages, carrots were produced in a variety of colors, including purple, black, white, green, yellow and red. The first recorded cultivation of an orange carrot did not occur until the 16th century in the Netherlands – the orange color was made popular as an emblem of the House of Orange and the struggle for Dutch independence.
1 ½ pounds carrots (preferably the colorful heirloom variety)
¼ cup pine nuts
3 tablespoons avocado oil
1 vanilla bean
salt and pepper
1. Preheat oven to 400° F.
2. Cut a lengthwise slit down the vanilla pod using a pairing knife and scrape the pod halves by running the unsharpened side of your knife down the length of each of the pod halves, using firm pressure. Set the seeds aside. (Save the pod and put it in your sugar container!)
3. Peel the carrots and cut then in half or quarters length wise, depending on the length, leaving the stem. Place them on a sheet pan lined with parchment or aluminum foil, toss with avocado oil, vanilla seeds, salt, pepper and pine nuts and roast 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from the time to time to brown evenly.
4. Remove from the oven and serve.
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.