Carrots (and Other CSA Vegetables) Make You Better-Looking

On my way to a yoga workshop early Sunday morning, a stranger called out, “I love you!” as I passed. (This was after he asked for some change, but he already knew I didn’t have any. I don’t take any compliments for granted, OK?) Then another guy said, “Hello, beautiful!” as I walked by. What was going on? Is everyone in the East Village this friendly at 7:45 am? Then I remembered a study I’d recently written about. Researchers found that eating fruits and vegetables makes you better-looking.

That’s right. Our Red Hook CSA shares are probably making us all even more attractive. That’s even more reason to make my favorite roasted carrots recipe from The Barefoot Contessa Cookbook (Clarkson Potter, 1999). Plus, this preparation uses dill, which you may still have from a previous CSA share, or parsley. —Josie Rubio

{Recipe after the jump}

If you’re not already fighting off suitors from your veggie-rich diet this summer, the study mentioned a variety of fruits and vegetables rich in carotenoids give you an attractive “healthy glow,” including carrots, cilantro, kale, spinach, collard greens, turnip greens, winter squash, sweet potatoes, plums, cantaloupe, mangoes, apricots and the aforementioned carrots, of course.

For this recipe, you’ll probably need to supplement your CSA carrots with additional ones. We served our carrots with CSA Swiss chard and salmon with dill.

Roasted Carrots

Cooking time: About 25-30 minutes

Serves: 6


  • 12 carrots
  • 3 tablespoons olive oil
  • 1¼ teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons minced fresh dill or flat-leaf parsley


Preheat oven to 400 degrees. Small carrots can be left whole, while thick carrots should be cut in half lengthwise. Slice the carrots diagonally into 1½-inch thick slices. (The carrots will get smaller while cooking.) Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes. Toss the carrots with minced dill or parsley, season to taste, and serve.

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