The carrot. Once a vegetable confined to the raw section of our diet, we now look forward to cooking carrots any chance we get. These are beyond beautiful, fragrant, and delicious.
If you’re like us, you love those recipes that come along that are simple and delicious; this is one of those recipes. We already had all these ingredients in the kitchen when we decided to throw this lovely dish together, and we bet you have most of them too.
All the flavors come together so beautifully. The slightest bit of sweetness from the sorghum; the blood orange juice introduces tangy notes; the cardamom adds an aromatic spice, and the vanilla brings a lovely smooth flavor.
We used rainbow carrots, because why not?! They are absolutely gorgeous! If you can only find orange carrots, that will work just fine. We started the carrots by charring them for a few minutes in a cast iron pan, and then transferred them to the oven to finish cooking. We finished the dish with a scattering of thai basil and fennel seed gomasio.