Every other Sunday morning, we have an organic market in San Juan… it’s at Placita de Roosevelt in Hato Rey. Two Sundays ago I went for the first time. I’ve never been there before because I always remember too late or I am usually at the yoga center on Sunday mornings. I decided that after our 4th of July retreat I should go and buy organic fruits and veggies to start my eating rituals again. So off to the organic market we went…
I was a bit disappointed because I was expecting more stands with more variety of goods. Maybe it was because of the long weekend… and organic farmers need their long weekend vacations too, who knows?! But I was also pleasantly surprised by some of the things I saw, among them these beautiful red carrots. These are very unusual, at least for regular Puerto Rican grocery shoppers.
ROASTED RED CARROTS
2 red carrots, scrubbed well and cut into large chunks Olive oil Kosher salt and pepper to taste
- Pre-heat oven to 400° F.
- Place carrot pieces in a baking sheet lined with parchment paper. Drizzle them with olive oil and sprinkle liberally with salt and pepper.
- Roast in oven for about 30-40 minutes, until the carrots are crispy and caramelized.
Serve them as a side dish with roasted potatoes mixed in as well. Delicious.
Something curious was that when I peeled the carrots (I did because they were soooooo dirty with mud) I noticed they are orange inside. Not exactly the same as regular carrots, because they have reddish speckles… but orange inside. I thought they would be red, like a beet, inside.