The carrots in our crisper were calling my name today, but they needed some dressing up.
This glaze from Knead for Food was a perfect fit for some fancy veggies on the side.
1 bunch carrots
2 tablespoons butter
2 tablespoons honey or agave nectar
1 tablespoon olive oil
Zest from 1 lemon
8-10 sprigs of thyme
Salt and pepper
Peel the carrots. Get some salted water boiling and in batches, blanch the carrots for 60 – 90 seconds. Once done, put in cold water to stop the cooking process.
Preheat the oven to 450 degrees.
Make the glaze by combining the honey, lemon zest, butter and oil in a pot and cooking over medium heat until it is syrupy. The oil will help the butter from burning.
Take the carrots and dry them with a clean towel. Place them in a bowl, toss with the glaze and season with salt and pepper. Place the carrots on a sheet tray and lay the thyme over them.
Roast for 20 – 25 minutes. Discard the thyme. Place the carrots in a serving dish and cover with foil until ready to serve.
These carrots are so sophisticated. The thyme, lemon and agave combination balanced the sweet roasted carrots perfectly.
I love root vegetables in general, but this glaze would be terrific on parsnips, turnips and sweet potatoes too. I'm definitely bookmarking it for the holidays!