Roasted Rosemary honied tricolor carrots

Carrots oh Carrots! How I love ya how I love ya! Carrots are on the list the very few vegetables which are better for you cooked than raw, as apparently the “carotenoids” (yes it does sound like something I made up to call carrot goodness chemicals but it is their actual real name) like beta carotene are more easily absorbed by your body after cooking. Even if they were not as good for us cooked, we would still cook them with abandon, especially during this type of year when we are craving their mysterious quality of being both “rooted” in root vegetable goodness and being bright and filled with some vitamin C sweetness.

So…cook them I shall!

This recipe is super simple and I would just recommend religiously adhering to the timing about when to apply your honey. You could also make this recipe with a mixture of carrots and parsnips for some Thanksgiving elegance, and treat the parsnips exactly the same as you would your carrots. Rosemary is my jam and I add it to as many things as I can, as often as I can. Keeping these carrots their original length adds some rustic beautify and also makes for some very pretty photographs….

This recipe was super easy and I only recommend using your phone )or your kitchen time if you’re fancy) to accurately know when to apply the honey glaze. Roasting them whole make them seem more elegant and slightly more elevated, and the cooking directions are for carrots cook whole or sliced down the middle). Adjust cooking time if you cut them into smaller pieces. Carrots have natural sweetness, especially when roasted, and the addition of honey ensures they’ll taste decadent even they’re super good for you.

Ingredients:

LB of carrots (I found multicolored heirloom carrots at the my local fancy market but regular carrots would work)

3 tbls of olive oil

2 tbls of Rosemary

Salt and Pepper to taste

2 tbls of honey

Preheat your oven to 375 degree. Peel your carrots and if they’re extraordinarily girthy, cut down the middle. Toss them with olive oil, salt and pepper and put on your baking sheet. Dice the Rosemary and liberally sprinkle over the carrots. Put them in the oven for 30 minutes.

Remove from the oven after 30 minutes and then drizzle with honey for 25 minutes, or until roasted thoroughly and easily cuts with a fork.

* This recipe can be made with all types of carrots, but if you can find the heirloom multi color it does add some rustic elegance to life!