Honey Roasted Carrots
Adapted from Plenty More by Yotam Ottolenghi.
Ingredients
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
Instructions
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.
Search for a Recipe
Find More Recipes
almonds apples apricots asian pears asparagus basil beets bok choi broccoli cabbage carrots cauliflower cilantro corn cucumbers eggplant fennel figs Full Belly grains garlic grapefruit grapefuit grapes green beans green garlic greens hearty greens herbs leeks lemon lettuce mandarins melon okra onions oranges parsley peaches pears peppers persimmons plums pomegranates popcorn potatoes quince radishes rutabaga salad mix shell beans & peas spinach strawberries summer squash sweet potatoes tender greens tomatoes turnips walnuts watermelon winter squash