If you're generally not a carrot lover, this recipe just might change your mind. A couple years ago my sis, Elaine, bought some roasted glazed rainbow carrots as a side dish for an Easter meal from Pavilions, and I was hooked ever since. I came up with this recipe, which I think closely simulates the original, adding some balsamic vinegar for its rich color and deeply sweet flavor.
Ingredients:
2 lbs. thin/baby Rainbow carrots or regular orange carrots with tops on
3 tbsp. olive oil
3 tbsp. honey
1 tbsp. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. black pepper
2 tsp. fresh thyme leaves or a couple sprigs
1. Preheat the oven to 400F.
2. Wash the carrots and trim off the tops, leaving about 1" of the stem on.
3. Place the carrots in a single layer on a foil-lined baking sheet. Toss with all the remaining ingredients until thoroughly coated.
4. Roast in the oven for about 30 minutes or until lightly browned and just tender, turning the carrots over once with a spatula or tongs halfway through the cooking period.
5. Serve immediately or at room temperature.
2 lbs. thin/baby Rainbow carrots or regular orange carrots with tops on
3 tbsp. olive oil
3 tbsp. honey
1 tbsp. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. black pepper
2 tsp. fresh thyme leaves or a couple sprigs
1. Preheat the oven to 400F.
2. Wash the carrots and trim off the tops, leaving about 1" of the stem on.
3. Place the carrots in a single layer on a foil-lined baking sheet. Toss with all the remaining ingredients until thoroughly coated.
4. Roast in the oven for about 30 minutes or until lightly browned and just tender, turning the carrots over once with a spatula or tongs halfway through the cooking period.
5. Serve immediately or at room temperature.
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