Dutch carrots measure about 5-8cm long, they are sold in bunches with the leaves still attached. With a slightly sweeter flavour than other carrots, delicate Dutch carrots look fantastic as a side dish and are extremely tender.
Dutch carrots are extremely versatile. They can be eaten raw or roasted, steamed, microwaved, boiled or even juiced.
But why Dutch?
In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots.
Picture credits to Orange Journey
Newly orange, carrots traveled England with Dutch travelers during the reign of Queen Elizabeth I. The carrot soon caught on in England as both a food and a fashion accessory. Ladies would often use carrot tops to decorate their hats.
The settlers at Jamestown in 1607 introduced carrots to North America.
Source: Perfection Fresh and Eat This.
Roasted Dutch Carrots with Honey and Garlic Recipe
Ingredients
- 1 bunches Dutch carrots (1 kg)
- 1/8 cup (30 ml) olive oil
- 1 clove garlic, crushed
- 1 tsp honey
- 1/2 tbsp fresh thyme leaves
Method
- Preheat the oven to 220C.
- Trim carrot tops, leaving 2 cm of the stems intact. Wash carrots well.
- Place carrots in medium baking dish with combined oil, garlic and honey; toss well. Roast, uncovered, 15 minutes.
- Add thyme leaves, roast further 3 minutes or until tender.
Labels: Dutch, Side Dish, Vegetables, Western