Recipe Page: Bunch Heritage Carrot

Roasted Heritage Carrots with Honey and Thyme

Duration: 35 minutes

Tasty honey and thyme glazing roasted carrots.

Utensils

  • Baking sheet
  • Large bowl

Ingredients

  • 1 lb (450g) heritage carrots, peeled and trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2-3 sprigs fresh thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the heritage carrots with olive oil, honey, fresh thyme leaves, salt, and black pepper until evenly coated.
  3. Arrange the carrots in a single layer on a baking sheet.
  4. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized, flipping halfway through cooking.
  5. Remove from the oven and transfer the roasted heritage carrots to a serving platter.
  6. Garnish with additional fresh thyme leaves if desired.
  7. Serve hot as a side dish.

Heritage Carrot and Quinoa Salad with Lemon Herb Dressing

Duration: 15 minutes

A tasty quinoa salad with a zesty lemon herb dressing.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 1 cup cooked quinoa
  • 1 lb (450g) heritage carrots, peeled and thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped walnuts
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine cooked quinoa, thinly sliced heritage carrots, chopped fresh parsley, chopped fresh mint, chopped walnuts, and crumbled feta cheese (if using).
  2. In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
  3. Drizzle the dressing over the salad ingredients in the large bowl.
  4. Toss the salad until well coated with the dressing.
  5. Serve the heritage carrot and quinoa salad immediately, or refrigerate for later.

Heritage Carrot and Coconut Curry

Duration: 40 minutes

A super tasty coconut curry.

Utensils

  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 lb (450g) heritage carrots, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  2. Stir in curry powder and cook for another minute until fragrant.
  3. Add chopped heritage carrots, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are tender.
  4. Use an immersion blender to blend the curry until smooth. Alternatively, transfer the curry in batches to a blender and blend until smooth, then return to the pot.
  5. Season with salt and black pepper to taste.
  6. Ladle the heritage carrot and coconut curry into bowls and garnish with fresh cilantro if desired. Serve hot with rice or crusty bread.