Roasted Carrot "porridge"

There are some really amazing carrots in the co-ops right now from Featherstone Farms. These carrots are local, big and fat, and really sweet and flavorful. I have not done a blind taste test comparison - but the flavor to other carrots is profound. It's like the difference between garden carrots and ones from the (generic) store. They are also $9 for 5 pounds - more than for the California carrots - but oh so worth it. While looking at the farm's website, I perused their farm blog. I found it interesting - particularly the recent entry about the ongoing MN drought and what local farmer's are seeing in their fields with the lack of snow and moisture.

My current favorite way to eat these carrots (other than as is, right out of the bag) is to roast them and make a breakfast porridge of sorts. I've made similar renditions of this recipe before, but this is the most simple. All you need are carrots, ghee or butter, and some toppings - including cinnamon. Which, did you know that there are a couple of kinds of cinnamon? The one with increased health benefits is called Ceylon. Most likely in the US, any cinnamon you buy is Cassia cinnamon. The Seward carries the Ceylon in bulk (it is more expensive) - and the taste (to me) is richer and sweeter than the other stuff.

Roasted Carrots (serves 2)
4 LARGE carrots
2 T ghee or butter
salt
cinnamon
almonds
coconut flakes

1. Preheat your oven to 400 degrees. Chop your carrots up into a small dice. These will shrink in the oven, so prepare a bit more than you think - 4 of the largest Featherstone carrots would easily serve two. (This also makes a nice leftover snack - so I hedge on the extra side.)
2. Melt 1-2 Tablespoons ghee in a baking pan - I just stick the pan in the preheating oven for a few minutes. Once the ghee is melted, add the carrots and stir/toss to coat.
3. Bake for 20-25 minutes, stirring once or twice int he middle. Some of the carrots will get a nice glaze from the pan - but each piece should be soft and tender.
4. While carrots are cooking, heat a case iron pan and roast a handful of almonds. Stir frequently - when they are partway done, add in a handful of coconut flakes to brown just a bit too. The coconut flakes take only a minute, so keep your eye on them. Set nuts and coconut aside.
5. When carrots are done, top with nuts and coconut. Sprinkle on a pinch or two of salt, and a good dose of cinnamon. Serve with coconut milk or cream.