Carrots? The favorite food of cartoon character Bugs Bunny hardly needs an explanation. I bet your mother told you that eating carrots would keep your eyesight bright. She was correct, the beta-carotene in carrots helps protect our vision and antioxidants found in carrots provide protection against macular degeneration.
Did you know that besides my favorite color; which if you’ve been following my blog you have learned is orange, carrots come in white, yellow, red and purple. I buy orange carrots as they are the easiest to find locally. Miss T is too picky to eat carrots but I decided to make some roasted carrots using honey for adoring hubby and myself. Now that my bees are here I’m looking for ways to use the honey I am anticipating harvesting later this summer. Meantime Mr. Floyd is doing a quite nice job of keeping me supplied with some wildflower honey from his many hives.
This is a decidedly simple recipe to follow. The carrots come out of the oven glazed, caramelized, tender and delicious. I even let a few get a little blackened as adoring hubby likes that part the best. The orange zest added at the end melds well with the honey and orange flavors already present.
I can’t leave you without saying that this afternoon I will be opening my bee hive for the first time to investigate and see what has resulted from the newest bees arrival. I am eager to check it out and am hopeful that all is well in bee land. Adoring hubby will be photographing the process from a distance and I plan to post photos of my experience.
I’ve also been wanting to say that if you are new to my blog, or have discovered my blog through searches on the internet don’t stop by without leaving a little bit of love by posting a comment. I welcome comments from friends as well as followers I do not know.
Orange Roasted Carrots
2 1/2 tbsp. best quality olive oil
12-14 medium size carrots, peeled and cut into 2″ lengths
2 tbsp. honey
1/2 tsp. salt
Freshly grated pepper to taste
Finely grated zest of one orange
Preheat oven to 400*. Oil a baking sheet or jelly roll pan. Bring a large pot of salted water to boil; add the carrots and cook for 5 minutes. Drain well, and pat dry. Place carrots in a large bowl and toss with honey, oil, salt and pepper. Place carrots in a single layer on the prepared baking sheet. Bake until caramelized, shaking the pan and turning two or three times to prevent sticking. About 20-30 minutes. Remove carrots to a bowl and gently stir in orange zest. Serve immediately.
Recipe taken from The Silver Palate Cookbook