Carrots are such an underrated vegetable in the world of side dishes. And while it’s a shame I kind of understand. How many of us get carrots like these at our regular grocery store?
Store-bought carrots most of the time are bagged, with no greens and to be frank little to no flavor to speak of.
I know we may not always be able to afford 100% organic everything but if I may suggest that you purchase organic whole carrots the next time you shop I believe you will find like we have that they are truly worth their cost.
Better yet try growing your own! I remember the first time I tasted a homegrown carrot at one of my childhood friends houses, I was shocked at how sweet and fresh it tasted! We are so conditioned to the woody bland carrots of the industrial production.
I have yet to have fabulous success with carrots as they need 8-12 inches of deep loamy soil to grow nice roots which I have never managed pull off. But once we get into our new place I am determined to win at this carrot growing business!
The other important thing about carrots is to thin them or space them very well which I have miserably failed at. I plan to try my hand at this DIY Seed Tape the next time I try it as I have heard great success stories from the seed tape method.
They are slow to germinate and do not like getting dried out. I have a not so fond memory of hand watering my carrot seedlings a hot spring 4 times A DAY and still not getting them to grow well. Ugh. Germinating carrots under burlap is my new tactic to try this next season.
Roasting them turns this humble little vegetable into the star of the show. I was so proud of the Korean Short Ribs that I made last week which I served with this simple no brain cells pan of honey roasted carrots. I dressed them in simple olive oil and salt and pepper and roasted them for an hour at 325. When they looked about 10 minutes from being done I drizzled honey over them and gave them a quick toss.
What resulted was so sweet and full of flavor that it shocked all of us. Kevin declared it the best carrot he had ever eaten, which I think is pretty darn awesome!
Easy epic carrots for the win!
Honey Roasted Carrots
Ingredients
- 2 bunches organic carrots, about 12-16 medium-sized carrots
- 2-3 tablespoons olive oil
- 1 teaspoon fresh black pepper
- 1 ½ teaspoons sea salt
- 2-3 tablespoons honey
Instructions
- Preheat your oven to 325°F (165°C).
- Scrub the carrots thoroughly and remove the tops. (Tip: The carrot tops can be added to green smoothies!)
- Coat the carrots evenly with olive oil, then season them liberally with fresh black pepper and sea salt.
- Place the carrots on a baking sheet and roast for 45 minutes to one hour, or until the skins start to wrinkle and the carrots are firm but can be pierced with a fork. (Note: The size of your carrots will affect the cooking time—thinner carrots will need less time.)
- About 10 minutes before the carrots are done, drizzle them with honey. Carefully rock the pan to roll the carrots around and spread the honey evenly.
- Continue roasting until the carrots are fork-tender, keeping a close eye on them during this last stage to prevent burning (about 10 minutes).
These carrots are amazingly delicious! And so simple!! Big hit at our dinner table!!!
I am super psyched to be snacking on carrots and peanut butter as I read this recipe – it dulls the urge I have to climb through my screen and grab me some of those gorgeously roasted ones!
Unfortunately I am a consumer of those dull store bought ones, but this year I am gonna try growing my own! Good luck with the DIY seed tape if you try it!
Isn’t it terrible that we keep buying the boring lifeless carrots? I’m so guilty of this!
Wow, this recipe sounds so delicious 🙂 Now I’m craving fresh carrots from the garden. Can’t wait to hear more about you trying the burlap technique this year!