Along with all the tomatoes, zucchini and cucumbers I finally harvested the carrots this past weekend. I just love the color burst of orange, yellow and purple carrots. Ah, the joys of growing your own veggies!
We eat our share of baby carrots year round. They are perfect for lunches or a snack with hummus. They last a while in the fridge and pack extremely well. This dish, however, is a break from the usual carrots.
I never used to like cooked carrots much growing up. As I get older I try more and more foods and ways of preparing them. Maybe I’m getting wiser with age! Call it what you wish, I definitely like a good roasted carrot.
The flavor combination of honey and mustard is perfect. Not only are my husband and I big mustard fans (the kids too for that matter), the kids also like just about anything with honey. If you have a picky eater, definitely give this a try. The roasting brings out the sweetness in the carrots and the honey makes them extra sweet and a little crispy. The longer you bake them the more tender they get, so if you like them still crispy cook them a little less.
Honey Roasted Carrots with Thyme
1 1/2 pounds carrots, peeled and cut in half (keep them a similar size for even roasting)
3 Tbs. honey
3 Tbs. extra vigin olive oil
1 Tbs. dijon mustard
2 cloves garlic, minced
1 Tbs. rosemary, chopped
Salt and pepper to taste
Preheat oven to 425 degrees and line a sheet pan with parchment paper. Whisk together the honey, olive oil, mustard, garlic, rosemary, salt and pepper. Toss with the carrots to coat. Pour the carrots with sauce onto the sheet pan and bake for about 30 minutes, cooking time will depend on the size of carrots and desired tenderness.
Yields 6 servings