Carrots / carrots

  • Eat the Rainbow Roasted Carrots

    Eat the Rainbow Roasted Carrots

    HARVEST & COLLECT

    - Carrots of your choice

    - Baking Sheet

    - Ojai Roots Olive Oil

    - Sea Salt + Black Pepper 

    - Fresh Parsley and Garlic for topping


    Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wash and dry the carrots. Place carrots on a baking sheet, drizzle with olive oil, and sprinkle with sea salt and pepper. Roast for 30 minutes. Garnish with parsley, garlic, and sea salt.

     
    Roasted Carrots 

     

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  • Pickled Carrots

    Pickled Carrots

    HARVEST & COLLECT
    - Carrots of your choice
    - Mason Jar
    - Equal parts Water Ratio to White Distilled Vinegar
    - Salt
    - Sugar
    - Black or Pink Peppercorns
     
    In a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Add peppercorns.
    Put the carrots in the jar and fill the jar with the brine until fully submerged. Seal & refrigerate for 2 days.
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