Roasting carrots whole is one of the easiest and foolproof ways to prepare them and “your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable’s cell walls, making its nutrients more available.”
A simple yogurt sauce adds a savory contrast to the sweetness of the carrots.
Our garden cilantro is perpetually bolting, producing a steady supply of blossoms and seeds, but you can find big bunches of cilantro blossoms at farmers markets this time of year. We usually see them at the Dirty Girl Produce stand at the CUESA market.
The Japanese Pantry stocks these organic roasted black sesame seeds, one of our favorites, which we also use to garnish the cucumber salad mentioned above.
Keywords: roasted carrots, farmers market, yogurt, cilantro