carrots

Carrots are arguably the most underrated vegetable in the produce section, and they’re at their best from spring through fall when you can find heirloom rainbow varieties at the farmers market.

Roast them with a honey garlic glaze and they caramelize into something actively sweet and savory at the same time, the kind of side dish that disappears before the main course is even plated. Go the heirloom route with a honey and champagne vinegar glaze and the colors alone earn them a spot on a holiday table. They also do quiet, solid work in soups and braises where their natural sweetness rounds out the broth without announcing itself.