Wednesday, August 17, 2016

Farmhouse Carrots

Make these! 

Serves 4

2 Bunches Carrots (about 15 carrots)
1 Cup Thinly Sliced Spring Onion
1/4 Cup Roughly Chopped Savory*
2 Tbsp. Honey
1 1/2 Tbsp. Unsalted Butter
2 Tbsp. Apple Cider Vinegar
Fresh chives for garnish
* If you cannot find fresh savory, I would use three parts fresh thyme to one part rosemary as an alternative.

Preheat oven to 400 degrees.

In a small bowl, warm the butter, honey and cider vinegar together. Break apart the 
rings of the spring onion. Add the slices and the chopped savory into the honey mixture and let it all marinate. Set aside.
Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.
Line a baking try with foil or parchment paper. Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat. Generously sprinkle coarse salt and pepper.
Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance to them. Garnish with fresh chives. 

 Source: Sprouted Kitchen

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