Honey & Thyme Roasted Carrots
Always a part of a French mirepoix but not the star of a dish often enough! We often find carrots at our local market with their greens intact and the carrots are smaller, sweet and lovely. The greens are perfectly edible too, but ours go to our donkeys who beg at the kitchen window for them! Roasted carrots are so easy to make - just wash and peel, or don't peel, a bunch of fresh organic carrots, toss them in the dressing, add a few sprigs of fresh thyme and bake! So delicious!
Part 1 - Mise en place
One bunch of medium fresh carrots with greens
3 tablespoons olive oil
1 tablespoon champagne or white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
A few sprigs of fresh thyme
Salt and pepper
Part 2 - Method
Wash the carrots and remove the green leaving about a one inch stem. Peel the skin if desired and lay the carrots in an ovenproof casserole dish or gratin.
Mix the olive oil with the vinegar and the the honey. Add the Dijon mustard and season with salt and pepper to taste. Spoon the dressing over the carrots and roll them around to be sure they are uniformly covered. Sprinkle with salt and add the thyme sprigs.
Part 3 - Bringing it all together
Slowly roast in a medium heat oven (220C/425F) for about 30 minutes. Check for tenderness and add time in 10 minute increments if needed.
TIPS:
Serve roasted carrots as a meat replacement on top of farrow, wheat berries or quinoa. Once roasted, carrots can be store in a covered container in the refrigerator for one week.
Learn to make dishes like this at Rabbit Hill Workshops
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