If a dusting of powdered sugar represents a “1” on the Garnishing Difficulty Scale and a “10” involves making a chocolate sculpture of Elton John, carrot roses are like a 2. Cook some carrot peels in simple syrup, wind them up into little flowers. Really, more like a 1.5 now that I think about it.

Actually reading about how it’s done is harder than making the roses themselves, like reading detailed directions for tying your shoelaces. But trust me: standing in the kitchen with carrot strips in hand, the roses will practically make themselves.

The roses look pretty but taste better, especially if you add citrus slices, vanilla bean or a stick of cinnamon to the simple syrup. They make an obvious garnish for carrot cake but also work nicely in a fruit tart or with panna cotta.