Recipe | Slow-roasted rainbow carrots with yogurt

Heritage carrots do not need much help — heat, oil and time are enough.

Leave them whole, toss with Tuscan oil and salt, and roast at 190°C for forty minutes until the edges blister. Spoon strained Greek yogurt onto a plate and lay the carrots on top while they are still hot.

The purple varieties turn almost sweet enough for dessert; the white ones stay earthy. Serve both together.