Roast the carrots for 20 minutes, then stir. Put the carrots back into the oven for another 15 minutes, or until the carrots are browned and tender. Transfer the carrots to a serving dish and season with coarse salt (I used Maldon).
Friday, January 30, 2009
I've professed my love for roasted vegetables many times on this blog, so no need to go there again. That being said, I make these honey roasted carrots all the time - they're definitely one of my most-repeated recipes. Start by preheating your oven to 425 degrees and peeling some carrots - I usually use about a pound. Make sure all the carrots are roughly the same size. After the carrots are peeled, cut off the ends. Cut each carrot into 3 inch sticks - I usually cut the thicker pieces into quarters, and the thinner pieces in half. Put the carrots onto a greased baking sheet and drizzle with equal parts of olive oil and honey, about a tablespoon of each. Season the carrots with salt and pepper and toss everything together. Spread the carrots in a single layer and put the pan in the oven.