Prepare the Carrots:

1. Peel the carrots: Use a vegetable peeler to slice long ribbons from the root to the tip of the carrot. Discard the uneven strips and continue peeling to gather thicker, more consistent ribbons. Repeat for the remaining carrots.

Make the Syrup:

1. Combine the syrup ingredients: In a 2-quart pot, combine sugar, water, and kosher salt. Heat over medium heat, stirring occasionally, until the syrup comes to a boil.

2. Cook the carrot ribbons: Once boiling, add the carrot ribbons to the syrup and cook for 30 seconds to soften them. Remove immediately and allow the ribbons to cool slightly.

Form the Roses:

1. Twist the ribbons: Take one ribbon and twist it around your finger to form a flower bud, removing any excess syrup. Continue wrapping additional ribbons around the bud to create a full rose, securing the end underneath.

2. Repeat: Continue making roses until all the carrot ribbons are used up, forming about 24 individual carrot roses.

Use or Serve:

• Decorate your favorite desserts, such as cakes, cupcakes, or tarts, with these Twisted Carrot Roses for a beautiful and whimsical touch.