Wednesday, September 20, 2017

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots
I've got a lot of carrots in my fridge right now.  I bought some 'heirloom' carrots awhile back, there were not only a couple of orange carrots in the package, but also some white, yellow and purple or red carrots.
I put some of them out with a dip last month at Tapas, used some in soup, but I've still got some left
I also picked up some regular old orange ones for a Danish recipe I'll be posting in the next couple of days.
Then I was reminded of the Fantastical Food Fight Challenge for this month.  Make something with Honey and post it, since it's National Honey Month.
The recipe has to be new to the blog, which let out my Honey Mustard Dipping Sauce.  And with all the carrots in the fridge, needing, wanting to be used up, I thought maybe I could roast them.  And if I can roast them, I can also use a touch of honey and garlic to really bring out the sweetness of the carrots.
I was right.
These were so good, and pardon me fellow Danes, but they also went well with Stegt Flaesk,  although I didn't make the usual potatoes and parsley sauce that usually go with it.
And did I mention that they're pretty much guilt free?  Little oil, a little sweetness and totally over the top YUM.
Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots

*****
I shared the recipe over at Miz Helen's Country Cottage and was awarded the coveted Red Plate. 
I believe this is the third time I've gotten one.  What a charge.


Yield: 2 servings

Honey and Garlic Roasted Carrots
Honey and Garlic Roasted Carrots

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This takes plain old roasted carrots to a whole new level. The hint of garlic and honey sweetens the carrots even more.

INGREDIENTS:


  • 1 lb. Carrots, peeled and quartered lengthwise
  • 1/4 cup honey
  • 1 clove garlic, peeled and shaved
  • 1-2 teaspoons Extra Virgin Olive Oil
  • 1-2 tablespoons water
  • Salt (optional)

INSTRUCTIONS:


  1. Preheat the oven to 475 degrees. Place a rimmed baking pan into the oven and heat for 5 minutes or so. Peel the carrots and cut them in half and then into quarters lengthwise, keeping them roughly equal in size. Place into a dish and pour the olive oil over top, toss to coat. Peel a clove of garlic and shave it into 1/4 cup of honey, heat until the honey is liquid, about 20-30 seconds in the microwave, set aside. Place onto the heated baking sheet and bake for ten minutes, checking after the ten minutes, and turning the carrots, so they can cook evenly. Take out of oven and sprinkle with the 2 tablespoons of water and place back in oven for an additional 5-7 minutes or until the water mostly evaporates. The carrots should be tender to the fork. If they are, turn the oven off. Pour the honey and garlic over the carrots and place back into the oven for a couple more minutes.
Created using The Recipes Generator

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

24 comments:

  1. I just love roasted carrots. Any vegetable roasted, actually and a touch of sweetness never hurts

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    1. Me too, and really carrots don't need the extra sweetness, but the touch of honey put this over the top.

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  2. Honey adds such delicious flavor to roasted carrots! Looks delicious and pretty.

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    1. I used some of our local Tupelo honey for this and it was great.

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  3. I love heirloom carrots...well any vegetable really. Looks delicious and perfectly sweet!

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    1. Heirloom carrots are wonderful, I love their colors. And watching people eat them, they always look surprised that they taste just like 'real' carrots.

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  4. roasted carrots are so good! my son loves them- i'll have to try this version next time.

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    1. Just that touch of honey made them amazing.

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  5. I just love it when carrots become a dessert-like side-dish! Faith, Hope, Love, & Luck - Colleen

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    1. They were a little sweet but not too sweet.

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  6. What an interesting cooking method- I haven't done roasting like this- I am definitely trying this, because I love roasted carrots especially and these are so pretty with the carrots you found!

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    1. Any vegetable roasted is good, but carrots are over the top good when they're roasted.

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  7. I love the garlicky sweetness you added to those gorgeous, colorful roasted carrots! Roasting vegetables is the best, isn't it?

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    1. Honey and garlic play so well together, and the carrots loved the addition. I love roasted veggies of any kind.

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  8. I love love love honey roasted carrots and the addition of garlic is just genius!

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    1. Garlic and Honey are so good together and they played so nicely with the carrots.

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  9. wow! those colourful carrots roasted with honey and garlic is definitely a win!

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    1. I thought so. I'm thinking of doing a repeat this week, and making a meal out of the carrots.

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  10. I love all those beautiful looking carrots, have never seen any color apart from orange! These must have been lovely to nibble on...

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    1. These heirloom carrots aren't always easy to find, but they're so much fun to use in a dish.

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  11. I love honey glazed carrots! I think the addition of garlic would just make them that much better!

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  12. Congratulations!
    Your awesome post is featured on Full Plate Thursday this week and is pinned to our Features Board. Hope you enjoy your weekend and your new Red Plate!
    Miz Helen

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