With the holidays coming up, I thought it would be fun if the recipes over the next few weeks were centered around Thanksgiving! You know, the appetizers, the vegetable side dishes, the potatoes, the extra yummy desserts? Oh the desserts, is it Thanksgiving yet?! Before you get excited about this though, I do have to add that you’re on your own with the turkey. Being that I’m sort of new with exploring different recipes in this cooking world, I wouldn’t want to give anyone the wrong advice on how to cook the main part of the meal so I’m just going to remove myself from that equation all together. Hope I’m not disappointing any of you guys. But I do promise to deliver some fan-freaking-tastic recipes, starting with these carrots I went CRAZY for the first time I made them!
Last week, Mr. C. and I had some friends over for a dinner and beer tasting date. Mr. C. was in charge of the meat portion while I took care of all the sides. This was one of the recipes I experimented with on our friends and they seemed to really like it but I was the one who helped myself to the leftover carrots after everyone took some. Inhaled them is more like it.
I found this recipe on Jenna’s blog and she makes them with full size carrots that come in a bunch but I just used baby carrots in a bag from the grocery store. It was easier for me since I don’t have a food scale and I already know that one bag equals one pound.
The savory roasted carrots with a drizzle of honey butter makes me salivate all over again. Give these a shot if you like carrots. You won’t want to eat them any other way ever again. But before you try them, make sure you have ginger. Or be prepared to send someone out to the grocery store for ginger in a hurry…sorry husband!
Roasted Carrots with a Honey Ginger Glaze (via EatLiveRun)
Makes 4 servings as a side dish
1 lb carrots
1 tbsp olive oil
1/4 cup honey
1 tbsp butter
1/2 tsp ground ginger
pinch of sea salt
Preheat oven to 400 degrees and line a sheet tray with aluminum foil.
Place carrots on the sheet tray and drizzle over with olive oil. Toss and roll around to coat. Place carrots in oven and roast for 20 minutes, stirring occasionally.
During the last five minutes that the carrots are in the oven, combine the honey, butter and ginger in a small saucepot. Bring to a boil, then reduce heat and simmer for two minutes.
As soon as carrots come out of the oven, sprinkle with sea salt then pour over honey glaze. Serve immediately.