Saturday, April 7, 2012

Carrots, Carrots, Carrots!

Well, let's just say we have a lot of carrots around here! It may be our best crop so far! 
Unfortunately, the Hubs isn't too fond of carrots! So, I've got a plan. Some carrots will be going to the Community Food Swap today (in hopes of trading them in for something else). Some will be cooked for Easter dinner tomorrow (following the recipe below) and the rest? Well, the rest will be stored in a dirt filled box in the garage, hoping they will last several weeks/months. Can you believe for a $1 pack of seeds we got all these carrots? And there's still more in the ground! What a great deal!

Glaze carrots with honey for a French feel.
  • Prep Time5 minutes
  • Total Time35 minutes
  • YieldServes 4


  • 1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon honey


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

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