Carrots are threatening to unseat kale as the It vegetable. Ken Oringer, of Clio in Boston and Toro in Boston and New York City, is one chef taking them to the next level. He serves carrots hay-roasted with goat butter for a dish that’s as seductive as an oyster. “Odds are, people are going to like them unless you really screw it up,” says Oringer. Here he shares simple ways not to, with delicious results.


Toss washed and unpeeled whole carrots (peels retain flavor) with olive oil, salt and pepper. Roast carrots at 325 degrees for about 30 minutes until lightly browned and not crunchy.

Heirloom carrots in a variety of colors make an insta-salad. Slice them lengthwise, then shave into ribbons with a vegetable peeler. Dress with a tart vinaigrette.

You can add almost anything to carrots, but Oringer recommends intense cayenne pepper, cinnamon and toasted coriander seeds to play off the carrots’ sweetness.

Skip the supermarket and head to the farmers market to snag the best heirloom carrots, with leafy tops. Tops equal freshness. And don’t throw them away. Wash, chop and add them to your dish.