|Honey Roasted Carrots
Perfect side dish for your Easter dinner
1 pound carrots
1 tablespoon extra-virgin olive oil
1 tablespoon local honey
Salt and pepper to taste
Fresh parsley, minced, for garnish
Preheat oven to 425 degrees.
Peel carrots. Place whole carrots in a steamer over 1 inch of water. Bring to a boil. Reduce heat, cover pot and steam carrots until they are just tender.
Remove from heat.
Place steamed whole carrots into a baking dish that will allow them to be in a single layer.
Combine honey and olive oil. Drizzle over carrots. Roll the carrots around so that they are completely covered with the honey mixture.
Roaste carrots in preheated oven until they are beginning to turn golden brown and the honey syrup is bubbling, about 20 minutes.
Season with salt and pepper. Sprinkle with parsley. Serve immediately.
For each pound of carrots, increase honey and olive oil, using equal parts of each.
Carrots can be steamed the day before. Roasting time may be a little longer if the carrots are chilled.