An Italian lady that I work with fixed me a plate of organic multicolored carrots roasted in olive oil earlier in the week.

She knows that I am vegan and took it upon herself to fix me lunch.

The carrots that were in their natural shades of golden-yellow, creamy white, deep burgundy and jeweled orange tasted pretty good.

I liked the yellow carrots cooked the most.

They had a flavor like a cross between potatoes and yellow squash.

I have always been fond of fresh orange carrots. So, I am a carrot-eater in general.

It feels good to enjoy a healthy meal.