The Market Report: Carrots


Kimberly Fickerson

Let’s take a deeper look into these seemingly simple orange and leafy green vegetables in this installment of The Market Report.

Kimberly Fickerson, Videographer

This is the first episode of The Market Report series. Join me as I interview Maria from Alcantar Organics and then we’ll reconvene in the kitchen to give a unique spin on a simple yet delicious recipe, roasted carrots.

Herb Roasted Carrots with a Cilantro Carrot Top Dressing


  • Baking tray
  • Tinfoil
  • Blender
  • Vegetable peeler

Roasted Carrots:

12 medium carrots
2 tbsp. olive oil
2 tsp salt
2 tsp black pepper
A handful of rosemary sprigs

Preheat the oven to 450 degrees F. Chop off the carrot tops and set aside for later. Wash carrots thoroughly to remove any dirt or grime. Peel the carrots if desired. Chop carrots into small, bite-size pieces and place onto a tin foil-lined baking tray. Sprinkle on olive oil, salt, black pepper and rosemary. Toss until thoroughly mixed. Place in the oven for approximately 30 minutes.

Cilantro Carrot Top Dressing:

1 cup (loosely packed) chopped carrot tops
½ cup chopped cilantro
1 ½ tsp salt
1 ½ tsp black pepper
½ cup olive oil
¼ cup white wine vinegar
1 ½ tsp mustard
2 tsp honey


Wash carrot tops and cilantro. Roughly chop the cilantro and carrot tops and set aside. Fill a blender with salt, black pepper, olive oil, white wine vinegar, mustard, and honey. Add pre-chopped cilantro and carrot tops to the blender and blend until smooth.

Once carrots are removed from the oven, serve with cilantro dressing on top.

Bon Appetit!

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