I made my first venture into Green Grocer the other day seeking local produce. I wasn’t looking for anything in particular, but a colleague informed me that GG is known for carrying local veg and I was interested to see what they had.
I was so happy with my find. Look at these beauties. These organic rainbow carrots are from Johnson’s Backyard Garden in Austin.
I usually like roasting carrots with balsamic or honey, but I wanted to keep these as simple as possible. I just washed them (why peel? they’re organic and they really didn’t travel far), 
rubbed them with olive oil, and seasoned with sea salt and pepper. I roasted them at 425 for maybe 20 minutes, then flipped them, rotated the pan and waited until they were just a little bit mushy inside.
I like them that way, but you could also take them out sooner if you prefer a firmer texture. The skins were flavorful and crispy, and the insides were sweet and soft. They are definitely prettier raw, but I love carrots roasted. These were as flavorful as they are colorful. Now I’m thinking I also should have grabbed those striped eggplants I saw at Green Grocer.
