My sister, Chris, loves this recipe I made for her and my niece, Sarah, when they were visiting us. My husband, Roy, really enjoys it as well. I adapted it from a recipe I found by Isabelle Boucher. It’s a nice dish to make as we head to cooler weather in fall and winter.
I use multi-colored heirloom carrots from our nearby farmer’s market to make this recipe. You can use regular orange ones as well. Adjust the quantities up and down, based on how many carrots you are using. If you are using fewer carrots, watch your baking time, as you won’t need as much.
•4-8 really large heirloom carrots or bunch of regular size, peeled and trimmed
•1 tbsp olive oil
•About 1/2 tsp salt
•Freshly ground pepper
•1 T finely chopped fresh rosemary (adjust down if you want a more subtle rosemary flavor. You can also use fresh thyme instead of rosemary.)
•2 tbsp honey (use less if only using four carrots)
•2 tbsp balsamic vinegar (use less if only using four carrots)
Instructions
Preheat oven to 425F. Line a large baking sheet with aluminum foil.
Slice the carrots in half lengthwise and divide again if using large carrots. In a large mixing bowl, toss with oil, rosemary, salt and pepper until evenly coated. (I usually stir and then toss with a touch more salt and several turns of the pepper grinder. Generally, I use more pepper than salt).
Arrange carrots in a single layer on the prepared baking sheet. Roast in preheated oven for 15 minutes.
In small bowl, whisk together honey and balsamic vinegar. Pour over the carrots, and gently roll them around to coat. Roast for a further 15 minutes or so until carrots are tender and caramelized. Serve immediately.
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