Heirloom plant species, be they flowers, fruits or vegetables are grown from seeds that are passed down from generation to generation.
Grown from seeds that are at least fifty years old, these heirloom beauties use traditional techniques and rely on natural pollination (insects and wind).
Not only do the heirloom varieties look different from the commercial hybrids that stock the produce aisle in the markets, but their flavor is undeniable. I can usually find them in Trader Joe’s, some supermarkets and local Farmer’s Markets. This dish hardly needs a recipe, it’s my standard for roasting all vegetables.
- Bunch of carrots, rinsed
- Extra-Virgin Olive Oil
- I use a paring knife to scrape the carrots for a rustic look and feel, but you could use a vegetable peeler if you like.
- Rub each carrot with the oil.
- Place on a baking sheet, sprinkle with course sea salt.
- Roast in a 375* oven until tender and can be pierced with a fork. (This will depend on the size of the carrots and how done you like them).