Most people will say they prefer raw carrots to cooked ones, but that is usually because they have had only carrots that have been steamed or boiled—methods that drain away the sweet carrot flavor. Roasting is perfect for carrots because it intensifies their sweetness while making them tender.
SERVES 4
INGREDIENTS:
- 1 pound baby carrots
- 1 teaspoon chopped fresh thyme or rosemary leaves
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil or butter, melted
- 1 tablespoon honey
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a baking pan 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 to evenly coat.
- Roast for 15 to 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 the oven for another 5 to 10 minutes to finish roasting. Watch carefully and do not let the carrots burn.
- Serve hot.
