Roasted Carrots with Chives and Honey
I have never been a cooked carrot fan; just ask my husband, I never make them as a side dish. I love adding them to soups and other dishes but never by themselves. I have been seeing recipes for roasted carrots lately and I know I love other veggies roasted, so why not give it a try? I roasted three pounds of carrots for Easter dinner. I know it sounds like a lot, but it didn’t even fill a serving dish! They really cook down so I’m glad I made two other vegetables to round out the meal. I also noticed in my herb garden that the chives and garlic chives are really lush right now so I adding chopped chives to give them a boost of flavor and make them look pretty with the contrast of green and orange. Everyone gave them a thumbs up, even me! I made them again for my husband and I using 1 ½ pounds of carrots this time. I added a pinch of crushed red pepper flakes to add some heat. I like the contrast of sweet and hot as well. They were yummy and now I’m sharing the recipe with you.
Roasted Carrots with Chives and Honey
3 pounds cleaned carrots
1 Tablespoon olive oil
Pinch of red pepper flakes (optional)
Salt and fresh ground black pepper
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh garlic chives
1 teaspoon local honey
Preheat oven to 400°
Cut carrots on the diagonal into 1 ½ inch chunks, place on a cookie sheet with sides. Add olive oil, sprinkle with ½ teaspoon kosher salt, add a few grinds of black pepper and red pepper flakes if you like; toss with hands until thoroughly coated. Spread evenly on pan and place in the oven. Roast for 15 minutes. Then stir and flip carrots over and roast another 10-15 minutes or until tender when pierced with a fork.
Place in a serving bowl, add honey toss until coated. Add chives and garlic chives; toss and taste adding more salt and pepper as needed. Serve hot or at room temperature.
Makes 6-8 servings. The recipe can easily be cut in half and will serve 3-4.
