Here's one of the ways I've used all those carrots.
This simple method works with many the root veggie ~ try parsnips and turnips this way! It's easy and crowd pleasing. Since moving to California, I have developed a great appreciation for fennel, as it grows wild here even in the medians. It works like onion, but adds a fresh, mild anise flavor.
Roasted Beets and Carrots with Fennel
serves four as a side dish
1 tbsp butter (don't be afraid to use more!)
1 tbsp olive oil
3 medium-sized beets, scrubbed
2 large carrots, scrubbed
1 regular-sized fennel bulb
sea salt to taste ~ start with 1/2 tsp
Heat the oven to 400 degrees. Quarter the beets, and chop them again in half in a way that makes roughly uniform chunks. Do the same with the carrots, again with the goal of making roughly equal-sized pieces with the beets. This will help them cook in about the same time. Cut the fennel in half lengthwise, and then slice it lengthwise from there into thin pieces.
In a roasting dish (I love earthenware ~ I've found every piece I own at thrift stores for cents!!), place the beet and carrot chunks and the fats. Cover. Put the dish in the oven and roast, stirring a couple times to coat the veggies in butter and oil. When the veggies begin to yield to the press of fork tines ~ maybe 20 minutes, add the fennel slices, stir and cover again. Roast for about 10 more minutes, or until the veggies are tender but not mushy.