To eat well you don’t have to complicate your life.
What do you think?
Often, especially when are side recipes, I look for ideas that are quick and easy to make.
An because I always have a bag of carrots in my fridge, they’re inexpensive and last for weeks, I made whole carrots glazed with honey, seasoned with olive oil and dried thyme, then roasted over oven until tender and caramelized.
This side dish goes well with just about anything. Baked organic carrots are full of taste and so colorful. I love seasonal baked vegetables with a bit of honey and spices. Here the best ever no-garlic caramelized roasted carrots!
Monica
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I know, my English is not perfect, but all the recipes are truly Italian and Bolognese traditional and tested. Thank you!
Food Tips
- Remove bush of the organic carrots but conserve it to make a baked frittata or cozy comforting soup.
- Cut the carrot lengthwise to reduce cooking time.
- For my own spices mix I combine a bit of grated black pepper, turmeric (1 g), sweet paprika (1 g), dried thyme (1 g) and about 15 chopped pink peppercorn.
Roasted Carrots Recipe
serves 4
Ingredients
500 g organic bush carrots
3 tbsp local clear honey
extra virgin olive oil, to taste
dried thyme, to taste
Directions
Remove bush.
Clean and wash -well- carrots. Cut the carrot lengthwise.
Place carrots on a large, rimmed baking sheet, and toss the carrots with the olive oil the powder spices mix. I add just 2 teaspoons spices mix but if you like stronger taste add also 3 teaspoons.
Add honey using a fork and spread it on all carrots. Use more or less honey, as you like.
Roast in preheated oven (180C degrees), stirring halfway, until browned and tender, about 20 to 30 minutes, depending on their size.
Serve warm or room temperature.
