Tuesday, January 18, 2011

Last of the Carrots

This it is...the last of the carrots from my fall garden.

Although they weren't very big, they were super sweet.  It was hard not to eat too many of them raw while I cleaning them off!

As usual, I wanted to cook them simply in order to bring out the natural sweetness of the carrots themselves. And again, since that was (and usually is :) my objective, I simply roasted them.  Here's a great, easy way to do it:

Herb and Honey Roasted Baby Carrots

1 pound baby carrots, scrubbed clean
1 teaspoon chopped fresh thyme or rosemary leaves (I used a mixture of both)
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil or butter, melted
1 tablespoon honey (preferably local honey)

Preheat oven to 425F.  Lightly oil a baking sheet large enough to hold the carrots in a single layer.

Arrange the carrots in a single layer in the pan.  Sprinkle the thyme or rosemary and salt and pepper to taste over the carrots.  Drizzle the oil over the carrots and roll/toss evenly to coat.

Roast for 15-20 minutes, until the carrots are mostly tender when pierced with a fork, stirring or shaking the pan occasionally for even cooking.  Drizzle with the honey.

Return to oven for another 5-8 minutes to fishing roasting.  Watch carefully and do not let the carrots burn (which I almost did because I was sitting on the back patio with wonderful husband enjoying the pups and a glass of wine :-}

Serve hot.

Buon Appetito!


  1. Yum, I can tell you're a patient cook - your vegetables are always so nicely browned! You're becoming quite the source for my veggie recipes!

  2. Oh, btw, do you read smitten kitchen? It's a great cooking blog...www.smittenkitchen.com.

  3. Thanks, Cat...you're so sweet :) And yes, I do sometimes follow the smittenkitchen. Great site. My daughter-in-law *loves* her website and her recipes!

  4. Looks yummy! Now I've got to check out the smittenkitchen, too! Oh, man, another blog rabbit trail I will find myself going down. I have a carrot recipe where you use dill and cinnamon on carrots. Sounds odd, but it's really good, too. Oh, and thanks for the advice on the BT. Duh! I know that. I've used BT on bagworms before on shrubs; just never thought to use it in my veggie garden. I'll try to be brave enough to try broccoli and brussel sprouts again armed with some BT!! Thanks again!!

  5. Hmm, baby carrots roasted in olive oil and coated with honey qualifies as a tasty and healthy finger food for me.

    Pairing the roasted carrots with wine sounds great too. Did you use red or white wine?

  6. Hi Toni...yes, BT works wonders on pesky worms in the vegetable garden. Hope it works for you! BTW, the dill and cinnamon on carrots recipe sounds delicious. I think I'll have to try that!

    Hi Paul...I like you're thinking on finger food! We served the carrots with Alder Wood Smoked Salmon and Risotto Milanese and poured an old world Zinfandel wine with this dinner. It was amazing! Thanks for stopping by :)