Charred Carrots with Crème Fraiche

Hey! Hey! A carrot a day keeps the doctor away. At least that’s what the latest research is showing. In fact, it turns out that the high vitamin A content of carrots plays a key role in supporting our body’s mucous membranes which line the respitory tract. Take that coronavirus! Since I assume many of you are trying to stay healthy, I thought I’d go ahead and post a carrot recipe. It probably won’t prevent any of us from getting sick, but an extra dose of vitamin A can’t hurt. Right?

Talya actually loves carrots and happily munches on them raw. As for me, I prefer mine cooked in olive oil and maple syrup with a douse of creme fraiche. Yum!

Hopefully this recipe will help keep everyone happy, healthy and well-fed. Enjoy!

Charred Carrots with Mustard Seeds and Crème Fraiche

Serves 2

1 bunch carrots
1 tablespoon yellow mustard seeds
3 tablespoons olive oil
¼ teaspoon salt
1 tablespoon maple syrup
1/3 cup crème fraiche

Preheat the oven to 400F. Line a baking sheet with parchment.
Thoroughly wash the carrots and trim the tops, leaving just a bit of green. Dry the carrots and place them onto the sheet pan. Drizzle the olive oil and maple syrup on top. Sprinkle the salt and mustard seeds over the carrots. Bake in the oven for about 30 minutes, time will vary depending upon the size of the carrots. Cook until the carrots are very tender, and the outsides are nicely browned. Serve warm with a side of crème fraiche.