Honeyed Roast Carrots

Chef Kate's Note:

So simple and really delicious. From Ellen Yin, co-owner of Fork and Fork: etc., Philadelphia. I use thyme honey from Greece when I can, but any good honey will do. Ms. Yin recommends clover honey.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 10

• 3 -4 lbs baby carrots
• salt & freshly ground black pepper, to taste
• 1/2-1 cup honey

Directions:

1. Heat the oven to 375 degrees.
2. Bring a pot of salted water to a rolling boil and blanch the carrots for 4 to 5 minutes.
3. Drain carrots in a colander and place in a single layer in a baking pan; season with salt and pepper, to taste.
4. Brush the carrots liberally with honey and bake until the honey has caramelized, 7 to 8 minutes.

Reviews

[Chicago Clare]

Very good recipe. Added some olive oil to prevent sticking, and then thought butter would be even better (as I see others have found). I just used a few chopped up carrots and roasted them in the toaster oven.

[Sydney Mike]

I took the hint from Lauralie & added a bit of butter & used the full cup of a dark honey I got in a previous honey swap! VERY TASTY CARROTS, & a great addition to a veggie dinner I served the other night! Thanks for a great keeper recipe! [Tagged, made & reviewed in Gimme 5]

[Noo]

My carrots also didn't really caramelise,and as the rest of the meal was ready,there was no time to cook for a little longer. It didn't matter though...the carrots were tender and tasted lovely. An easy and tasty way to eat carrots-yum!!