Carrots are totally underrated. Those pre-chopped baby ones you see in the supermarket give the whole family a bad rap. These carrots — full length, stem-on, roasted deliciousness — are glorious. They may not be what you expect to see when you walk into a dinner party in the middle of February, but pluck one from the jar, glide it through the tangy, but zingy dip — and you’re transported to a summer paradise.
Stand ‘em up and serve ‘em in a mason jar as I did, with the dip on the side, and score extra points for cutest appetizer presentation.
