- 2 bunches of organic baby carrots (try all the different kinds and colors)
- sprig of fresh rosemary
- 1 tablespoon butter
- 1 teaspoon honey
- sea salt
- olive oil
- Rinse and trim the greens off the top of the carrots. Preheat the oven to 350 degrees. I like to leave the ends a bit rustic, it looks nice on the plate as appose to cutting the end off with a knife. Lay carrots out flat on a sheet pan. Drizzle with a enough olive oil to coat and some sea salt. Roughly chop a sprig of fresh rosemary and toss with the carrots. Place in the oven for 20-30 minutes. Depending on their thickness and how charred you prefer them. I found 25 minutes was plenty of time for the carrots to be tender and a nice carmelazation. In a small saute pan on low-medium heat add a tablespoon of butter and a teaspoon of honey. Cook until it turns slightly brown and pour over the roasted carrots. Delicious :) A perfect easy side dish for any of the fall occasions.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side