Write On Rubee

An Arizona-based food and beverage writer since 2008,  I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond.  Find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.

Atomic Red Carrots

I've tried sowing carrots in the fall the last few years but didn't have any success.  They sprouted, but seemed to stall or become woody.  Finally, this year, I had my first batch of fresh, crunchy carrots.  I'm not sure if it was the variety (Atomic Red), the watering schedule, or location, but I hope I have the same crop next spring.  With carrots as sweet as these, I simply toss with extra-virgin olive oil, sprinkle with garlic-herb salt, and roast for 15-20 minutes at 425 degrees.