Whole-roasted carrots with honey, dried thyme and turmeric is an easy to make side-dish recipe.
Just yesterday I said to myself “I need more vegetables and fruit. I need more low in calories food”. But living in Bologna is not so easy to give up egg pasta or focaccia and salumi! Everywhere there is irresistible food and it isn’t so easy to say simply, no thanks.
So, even if reluctantly, I went to the greengrocer and I had bought a lot of seasonal vegetables like cauliflower, celeriac, winter radicchio… a lot of radicchio! Maybe I’ll turn myself into a ruminant.
Well, but the health first of all. So guys, get ready, next recipes will be healthy but not sad.
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!
Let’s start a new week with an easy recipe!
- 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.
500 g organic bush carrots
3 tbsp local clear honey
extra virgin olive oil, to taste
powder spices mix: grated black pepper, turmeric, sweet paprika, dried thyme and pink peppercorn, to taste
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.
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