For the past 5 years or so, my contribution to Thanksgiving has consisted of at least two vegetable sides that are not often at my family’s table. Brussels have become a favorite and this year I chose to add roasted carrots to my family’s Thanksgiving table. I, of course, use carrots for my mirepoix. Boiled carrots are not my fave and I’ve never thought to have them included as a part of my dinner. About a month ago, I purchased a bunch of carrots from the Charlotte Regional Farmer’s Market www.ncagr.gov/markets/facilities/markets/charlotte/. I purchased them without knowing what I’d do with them. Once home, I scrubbed them and removed the tops. Side note: Keep the tops, y’all. You can freeze them and use them to create your very own veggie or chicken stock. I elected to half the carrots and roast them. My first batch turned out well, so I decided to make them again for Thanksgiving. Here’s what I did:
Honey Glazed Roasted Carrots
Serves 8 to 10
Prep time: 10 minutes ; cooking time: 35 minutes to 39 minutes
-2 bunches of carrots, halved (peeled if you like)
-3 tablespoons olive oil or any high temperature oil, my favorite is avocado oil
-2 tsp kosher salt
-1 tsp pepper
-2 tbsp lemon thyme
-1 1/2 tbsp salted honey
1. Preheat oven to 400 F.
2. Remove tops from the carrots. Scrub. Peel if desired. Cut carrots in half.
3. Coat baking sheet with oil and salt. Toss carrots. Arrange carrots in a single layer, leaving space between each carrot.
4. Place carrots in the oven. Bake 20-25 minutes, flat side down until carrots are tender and slightly browned.
5. Remove carrots. Drizzle salted honey over carrots. Return carrots to oven for 5-10 minutes, until browned. Option to broil on low for 2-3 minutes.
6. Remove carrots from oven. Transfer to a serving bowl. Season with salt and pepper to taste. Garnish with lemon thyme. Serve.