Carrots and Carrots

I’ve cooked more carrots in the past week than I usually do in months. But we had a ton in the fridge; now, not so many. 

Friday night I roasted some baby carrots tossed in cayenne pepper infused olive oil and topped them with toasted chopped walnuts and green onion. 

Last night I stir fried sliced carrots with celery, sesame seeds, and soy roasted pumpkin seeds. It went well over fried rice.