I planted our first carrots two years ago. We have raised beds over heavy clay soil, so I opted for shorter Danvers half longs. Crop failure the first year, then finally last year we got some. Monkey Boy was so excited when he pulled them and realized that carrots really do grow underground. So our luck took a turn for the better and I planted more Danvers half longs this spring.
Yesterday I found what looked to be a fat mama bunny digging in the middle of our herbs, just a few feet away from the carrot tops. She had a mouth full of grass and leaves and was making a pile underneath the thyme. Apparently she was planning to have her babies right there, but of course we disagreed on that. After relocating her to the woods on the other side of the fence, I shored up the holes in the chicken wire we have running around the fence line. She sat and stared at me with the grass and leaves in her mouth as I fussed at her for digging up my herbs. Then she loped away, presumably in search of another spot for her nest.
Don’t get me wrong, I adore cute bunnies, but there is a reason for the old saying, “breed like rabbits.” I fear the local rabbit population is about to erupt in our backyard vegetable garden.
And this does not bode well for our carrot seedlings.
Hopefully we’ll be able to keep the bunnies at bay and harvest some carrots in a couple months. In the meantime, some store-bought carrots will work just fine for dinner.
I tried this recipe from Cooking Light, and I will say it’s good. If you like Moroccan flavors, you have try this. Just toss the carrots with the olive oil, lemon wedges, and spices, and roast.
I like the flexibility of this recipe. Use a bag of precut baby carrots for a weeknight, or go for fancy carrots with the tops for special meals. I really wanted to try this with our Moroccan Preserved Lemons, but we’re out right now. Time to start another batch!
- 12 ounces carrots, tops trimmed and peeled
- 2 tablespoons olive oil
- 1 lemon, cut into 8 wedges
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 tablespoon chopped fresh cilantro
- Preheat the oven to 450°.
- Toss the carrots with the olive oil and lemon wedges. Combine the cumin, cinnamon, salt, and red pepper in the small bowl, then toss the spice mixture with the carrots.
- Arrange the carrots in a single layer on the prepared baking sheet. Bake in the preheated oven until the carrots are crisp-tender, turning once, about 13 minutes. Serve with the fresh cilantro.
baking sheet, lightly coated with olive oil
More Favorite Recipes from Cooking Light
More Carrot Recipes From Other Blogs
- Sass & Veracity – Roasted Spiced Carrot and Quinoa Salad
- The Perfect Pantry – Moroccan Carrot Salad
- A Veggie Venture – Chutney-Glazed Carrots
- 5 Second Rule – Spring Carrot Sauté
[Disclosure: I am a member of the Cooking Light Bloggers’ Connection.]