I’m all about vegetables for breakfast if you didn’t already know. From cauliflower porridge to zucchini scones, I try my best incorporate vegetables into all meals of the day. It’s also not hot enough yet for me to crave a smoothie in the morning here, roasted vegetables and pasture-rasied eggs have been my jam recently.
At the Leucadia Farmer’s Market on Sunday I scored some beautiful (but tiny) organic purple carrots.
This brought me back to when my mom and I grew carrots last summer and didn’t harvest them until October and they were still the size of baby carrots. Though these particular ones were tiny, their flavor profile is significant.
I find purple carrots to be less sweet than the orange variety, yet less bitter than the yellow variety. On a note about carrots, give Jo Robinson’s Eating on the Wild Side a read. The way you pick and prepare carrots is going to change drastically… at least it did for me.
- 1 pound carrots, skin on
- 2 teaspoons coconut oil
- 2 teaspoons coconut sugar
- 1 teaspoon ground cinnamon
- generous pinch of salt
- optional: cashew cream, local bee pollen, extra cinnamon
Preheat oven to 375°F convection bake, or 400°F bake.
Leave the skin on the carrots as they will roast better, but be sure to wash well.
Rub coconut oil onto the carrots, I do this just with my hands over the baking sheet. The heat of your hands will melt the coconut oil.
Sprinkle with coconut sugar, cinnamon, and salt. Bake for 35 – 40 minutes until tender and crisping.
Serve here with cashew cream, extra cinnamon, and local bee pollen.