Ah yes, the dreaded plate of roasted vegetables at the Thanksgiving table. Whether it’s brussels sprouts, carrots, or cauliflower, we all do our best to pick up just one – only one. Myself included. (Cauliflower sucks, sorry.) Now, carrots are arguably my second least favorite vegetable, BUT this recipe makes them pretty damn good. I wanted to find a way to make them both sweet and savory, while still crunchy and roasted. After playing around with a few different sauces, this honey garlic recipe was easily my favorite!
Though the title makes these sound ~fancy~ as hell, this recipe is as simple as it gets. I found two pounds of the most aesthetically pleasing carrots ever, and three other ingredients I already had in my cabinets. My favorite honey from Bee Seasonal paired perfectly with some fresh roasted garlic. Sure, my kitchen smelled weird for a second, but after the two blended together, it was intoxicating. Alright nobody’s reading this, let’s just get to the recipe.
2 pounds rainbow / multicolor carrots
4-5 cloves fresh garlic
1/4 cup honey
Fresh rosemary (alt: sage)
1. Preheat oven to 400˚F
2. Start by scrubbing + chopping the green fluffy ends off of carrots
3. In a saucepan, add 4 Tbsp olive oil on medium heat
4. Chop + peel garlic cloves, and add them to the saucepan
5. Roast garlic in olive oil for about 1 minute, or until fragrant
6. Add 1/4 cup honey to the saucepan, and continually stir
7. The honey will start to foam, which is good! Once it’s vigorously bubbling, turn it off
8. Lay carrots in a baking dish with a bit of height to it, because the olive oil will splatter
9. Pour the sauce over carrots, and use tongs to coat carrots evenly in the sauce. If you need more olive oil, feel free to add. The more the merrier when it comes to roasting!
10. Throw in some rosemary (or sage, either would work here!)
11. Cover the dish with foil, and bake for 30 minutes covered
12. Remove the foil, and bake for another 10 minutes
13. Remove from oven, and enjoy!