Carrots have been featured at our place lately. Those crunchy orangey happy things go well in juices, in soups, vegetable braises and in salads. They love being boiled, steamed or stirfried, roasted, baked or blasted. Maybe even fried. Definitely dehydrated. They can stand on their own or be part of a flavour base. They can be spiced, glazed, covered in sauce, mashed, chopped fine, grated, sliced into rings. No matter what, they make magic happen.
Today, a recipe for honey roasted carrots. These beauties can be placed into salads, on top of soups, eaten as a side dish, snacked on at mid afternoon. You are going to love them. The inspiration comes from Community, a book from Arthur Street Kitchen.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Similar recipes include Honey Roasted Carrots with Cumquat Juice and Yoghurt, Glazed Carrots with Cumin and Ginger, and Carrots with Pomegranate Molasses.
This idea comes from Community, Salad Recipes from Arthur’s Kitchen.
The carrots were used in the recipe for Honey Roasted Carrots with Mung Beans and Garlicky Labneh. Truly delicious.
Spiced, Honey Roasted Carrots
Prep time: 15 mins
Cooking time: 40 mins
Serves: 4 – 6, depending on their use
10 carrots, about 1.4kg, peeled and sliced evenly about 1cm thick
4 Tblspn honey (use raw honey if you can, but any honey will do)
5-6 Tblspns virgin olive oil
1 Tblspn ground coriander
1 Tbslpn ground cumin
4 sprigs of thyme
sea salt and black pepper
Heat the oven to 200C.
Place the sliced carrots into a large bowl and add 3Tbspn of the honey, the spices and the thyme. Mix well. Season well with salt and pepper.
Spread the carrots out on 1 or 2 baking trays and roast for around 40 minutes, stirring a couple of times, until the carrots are tender and glazed.
Remove from the oven and drizzle the carrots with the remaining tablespoon of honey.
Use hot or cold, as desired.