We were in the grocery store this past weekend, I found myself in the fruit and vegetable department, I knew it was time to make another vegetable recipe and post it on my blog. As I was looking around contemplating which vegetable to choose, I saw bags of carrots on the shelf and decided to pick them.
We never eat carrots cooked by themselves. If we eat them cooked they are usually in a soup or roasted along with a roast of some sort. So I decided that this would be a great time to try this vegetable by itself; kind of like a new adventure.
I know that carrots have a sweet taste on their own, but I really wanted to find a recipe that would add even a little more sweetness to them with a little bit of honey. To me honey glazed carrots sounded the way to go with my family and roasting them was another plus.
I didn’t read the recipe all the way through, I more or less look to see what the ingredients were along with the temperature and the time. Now as I am posting this I looked at the recipe a little closer and see that I was supposed to save the glaze and pour it over the vegetables after they were cooked. I did just the opposite I poured it over before placing the baking dish in the oven and let the honey bake into the carrots.
Sometimes mistakes turn out for the best; I loved these carrots. The honey baked into the carrots leaving them just a bit sweeter that usually. And as always the roasting at a high temperature makes all vegetables taste so good. The next time I make this recipe I think I will stick with putting the glaze on the carrots before roasting them I really don’t think they could get any more delicious.
Honey Glazed Roasted Carrots (Source: fearlesskitchen.com)
2 pounds carrots peeled and left whole
3 tablespoons olive oil – plus a little more to drizzle while roasting if needed
1/2 teaspoon dried sage
2 tablespoons honey
1 tablespoon lemon juice
Salt and pepper to taste
Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil
Peel carrots leaving them whole. Place them in the roasting pan.
Take olive oil, sage, honey, and lemon juice and mix it together in a small bowl. Pour over carrots and toss until the carrots are well coated, season with salt and pepper.
Place the roasting pan in the preheated oven. Make sure to stir carrots every 15 minutes. If the carrots appear a little dry drizzle a little more olive over them.
Bake for 40 to 45 minutes, until fork tender. Serve.