What are they? Long and skinny or short and fat, these root veggies come in orange, pale yellow, white, even burgundy.
What they taste like: Slightly sweet and crunchy, carrots make a great snack, a colorful addition to salads, a delicious side dish when roasted or mashed, and an essential part of carrot cake.
When you can find them: Carrots are in season in South Florida during the winter.
How to use and store: Scrub and peel (if they are very young, you can skip peeling). They keep for weeks in the fridge. cooking tips: Shred carrots and toss with olive oil, wine vinegar and a pinch of salt for a tasty salad. Peel carrots, toss whole with olive oil, fresh herbs and salt and pepper and place on a baking sheet. Cover with foil and roast at 400º for 30-40 minutes until tender.