Maybe it’s because I like oddities. Maybe it’s because I am a colorful character. Whatever the reasoning, I have fallen in love with colored carrots. They seemed kind of a chupacabra to me. I’d seen them in books and on t.v. I’ve read about them. They were like a make-believe fairy tale. A character I never thought I’d come across in little old (not-so-progressive) Terre Haute, Indiana. I had never seen them in person. Elusive I believe is the word.
Imagine my shock and slightly embarrassing giddiness when I was wondering the market a few weeks ago, just assuming I popped into the Pickery booth to grab some cucumbers, and I came face-to-face with colored carrots. As I mentioned, it was embarrassing, my reaction was a little overzealous and exuberant to say the least. You’d have thought it was Christmas or that I’d found money. Or any other plethora of justifiable celebration. No. To me, Brittany, it only takes colored carrots to send me into astronomical happiness. I guess I am pretty easy, but as I’ve said it’s the little things in life.
Last week I went into the cooler at work to find a box full of colored carrots. Hmm….. I was excited once again to see such beauties resting in front of me. I wondered where they got them? I knew, but I had to check. The Pickery is quickly winning me over heart-and-soul (tomorrow I will expand on this).
After a bike ride to the park for some super-sweaty labyrinth yoga, I put these babies in the oven to roast. I treated myself to dinner in my bed, complete with an American Ninja rerun. I was in an undeniable state of bliss. Such perfection in this simple little moment. And such tastiness in my mouth.
- Colored Carrots
- 2 tbsp organic coconut oil
- 2 tbsp organic coconut sugar
- a bit of my sriracha grinder
- sea salt to taste
- clove of garlic
Let’s Make it Happen: Slice carrots thinly. Take a moment to peel and slice garlic too! Toss in a bowl with coconut oil. Add seasonings. Bake at 350 until they have begun to brown. Eat them up!