Whole Roast Carrots with Cardamom

Whole Roast Carrots with Cardamom

I’ve been trying to imagine our Easter holiday this year. After returning from the States, I’ve been on quarantine so we’ve been receiving our groceries through the kindness of friends. When I first got home, I also placed two orders with big grocers that have home delivery services. Both had arrival dates of AFTER our quarantine, but I knew I’d needed them any way. While our 14 days is about to expire, I’m still not planning on going to any grocery stores. I have those two orders coming and, to be honest, as a germaphobe, this scenario really plays into my anxiety. If staying in is the best thing to do for everyone and it happens to help with my anxiety, then I will not go out for even essentials. Even though the stores have done an amazing job of creating safe environments (and their staffs are heroes for working through this frightful time), I’m not willing to go out or send my husband either. However, it’s upsetting to me. Now is the time I want to support my favorite small grocers here in Toronto like The Sweet Potato, Organic Garage and Farm Boy. These places all offer exceptional produce, selection, service and care. I also think Farm Boy has one of the best meat counters in the city.

When I was ordering for home delivery 10 days ago, I hadn’t considered our Easter dinner. Now, with the holiday nearly up on us, I’m not sure what kind of meal I can cobble together. I normally recreate the feast my mother served when she was still up for the task of hosting our family holidays. Her table always included a massive porchetta roast, leg of lamb, roasted carrots, roasted potatoes, asparagus and homemade rolls. I thankfully have a spatchcock chicken in the freezer so I think I’ll use that and I remember I have carrots coming. As a result, I know, without a doubt, I will make this recipe.

I think just seeing this dish on the table will make me feel like it’s a normal Easter Sunday. I can’t speak for everyone, but now, more than ever, I’m craving traditions that will make me feel like our life hovers in the normal. I can already tell you that seeing these bright and cheerful carrots on the table will make me feel better. I won’t have my mom and dad in their usual seats or even my father in law, but having the dishes I’ve shared so many times with those I love will make me feel like we’re together.

If you can get your hands on a bunch of whole carrots, you will enjoy the the delicate cardamom glaze, rich roasted flavour as well as the cheery and vibrant plate of food decorating your table. It may not be the feast you imagined, but we can all do this with a little help from each other and the love of our family foods. From my family to yours, to those who celebrate or those who just have some carrots and want a new recipe, I hope you enjoy this dish.

Photo by Ashely van der Laan
Print Recipe
5 from 1 vote

Whole Roast Carrots with Cardamom

Makes: 4 servings
Prep Time10 mins
Cook Time30 mins

Ingredients

  • 2 lbs. medium whole carrots, scrubbed clean with warm water and greens trimmed
  • 2 tbsp unsalted butter, melted
  • 1 tbsps extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp cardamom
  • 1 tsp salt

Instructions

  • Preheat the oven to 400.
  • On a large sheet pan, arrange your carrots in a single layer.
  • In a small bowl, whisk the butter, oil, cider vinegar, cardamom and salt.
  • Drizzle the glaze over the carrots. Using clean hands, coat the carrots with the mixture making sure it moistens all sides.
  • Roast in the oven for 30 – 40 minutes until carrots are tender and lightly browned around the edges. Be sure to toss them halfway through the roasting process always leaving them in a single layer.
  • Remove carrots from the oven and allow to rest for 5 minutes before serving.

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