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Food

Honey-Roasted Carrots

“Carrots are naturally sweet, and roasting them brings that out even more while the honey creates a nice glaze. Then the herb oil helps balance all that sweetness.”

Ingredients


Serves 4

  • 12 medium carrots (about 2 lbs.), scrubbed
  • 1⁄3 cup plus 2 tbsp extra-virgin olive oil
  • 1 tbsp raw honey
  • Fine pink Himalayan salt and freshly ground black pepper
  • 1 garlic clove, finely chopped or grated
  • 1⁄4 cup chopped fresh parsley
  • 1⁄4 cup chopped fresh dill
  • 2 tbsp fresh thyme leaves
  • Pinch crushed red pepper flakes
  • 4 oz. goat cheese
  • 1⁄4 cup pomegranate seeds

Directions

Cook Carrots

  1. Preheat oven to 450°F. On rimmed baking sheet, toss together carrots, 2 tbsp of olive oil, honey and pinch each of salt and pepper. Roast until carrots are lightly charred, 20 to 25 minutes.

Make Herb Oil and Assemble

  1. Meanwhile, in small bowl, combine remaining 1⁄3 cup oil, garlic, parsley, dill and thyme. Taste and season with salt and red pepper flakes, as desired.
  2. Arrange carrots on serving platter. Crumble goat cheese over top, then drizzle herb oil all over. Sprinkle with pomegranate seeds. Serve warm.

Source

Half Baked Harvest: Every Day by Tieghan Gerard

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