If there is one way to brighten up your plate at the end of winter and in early spring it is with root veggies. Either you are enjoying ones from storage or you are pulling them out after a whole winter in the ground getting super sweet and yummy. So to get in all those yum to our life we are eating a lot of roots these days while we patiently await the first veggies of spring. Carrots are one of our top go-tos for side dishes or toppings on a raw salad. Some roasted roots are always a win around here. So I thought I would share a great recipe to mix up just the simple practice or roasting carrots with olive oil and rosemary and salt and pepper.
For this recipe you need:
1/2 lb Carrots or 5-7 medium to large carrots
1/2 cup nut of choice – I used Hazelnuts but you could do pretty much any nut or even pumpkin seeds depending on what you have
1 tbsp butter – could substitute a mild oil such as safflower or canola if wanting to stay vegetarian
1/4 cup local and fresh honey
Salt and Pepper for finishing
Equipment needed:
Baking Sheet
Nut Chopper
Knife
Oven
Serving bowl
Spatula
Serving Spoon
Cutting Board
Measuring cups
Veggie peeler
To make:
ONE: Preheat oven to 400 Degrees
TWO: Trim and peel the carrots and cut in long slices. As trimmed and cut place in a bowl.
THREE: Add Honey, chopped nuts, and melted butter (or oil) and toss together so thoroughly covered.
FOUR: Evenly spread carrots on the baking sheet and place in oven
FIVE: Let roast in oven till carrots get a little crisp and are soft. Should be about 15-20 minutes
SIX: Remove and while warm place in serving bowl and toss with salt and pepper to taste
SEVEN: Serve right away
Do you have a favorite way to eat carrots? Is there a recipe you swear by! We love this one because it is a family favorite and a great way to get Hayes eating all those roots we have right now.
