Monday, May 03, 2010
I put this dish together last night, and we were really pleased with the results. I'll definitely be making these again. They are so flavorful, and I love the way the carrots are caramelized during roasting. A great change from the usual boiled or steamed version.
I N G R E D I E N T S :
Carrots (about 2-3 per person)
kosher or sea salt
freshly ground black pepper
fresh rosemary sprigs (if you dislike rosemary, simply leave it out or try some different herbs)
D I R E C T I O N S :
Preheat oven to 425 degrees.
Rinse and peel carrots. Cut into large pieces (I divided each carrot in half length and width wise).
In a baking dish, drizzle some XVOO to coat the bottom.
Place carrots in baking dish. Top with a few rosemary sprigs, and a sprinkle of salt and pepper.
Drizzle some honey and additional XVOO over top.
Roast, uncovered, for 30-45 minutes or until carrots are brown and tender but not overcooked.