Recipe of the Week
Honey Roasted Carrots
Adapted from Plenty More by Yotam Ottolenghi.
3 Tablespoons honey
2 Tablespoons olive oil
1 Tablespoon coriander seed, toasted and slightly crushed
1 1/2 teaspoon cumin seed, toasted and lightly crushed
3 thyme sprigs
all the carrots from you box, cut into finger length batons
1 1/2 Tablespoons cilantro leaves, coarsely chopped
salt and pepper
Place the honey, oil, coriander and cumin seeds, and thyme sprigs in a large bowl with 1 teaspoon salt and grind of black pepper. Add the carrots and mix well until coated. Spread them out on a large baking sheet and roast for 40 minutes in a 425 degree oven, stirring gently once or twice, until cooked through and glazed. Do yourself a favor and line the roasting pan with parchment. It will be so much easier to clean!! I haven’t tried this yet, but I think you could also cut up your beets and roast them with the carrots.