sticky roasted carrots

Bugs Bunny was really onto something. Carrots are a powerhouse of nutrients & antioxidants. Touted as a superfood, eating carrots regularly is said to promote good vision – especially night vision, & fight cancer-causing free radicals with their antioxidant properties. And apart from all the wonderful health benefits, they’re cheap to buy & easy to grow. And 1-cup of carrots has…wait for it…only 50 calories. 

freshly picked carrots

I grew these tender-skinned, sweet gems. In Minnesota. I cheated, it’s an older photo. Don’t judge me. The only thing surviving the intense Florida heat in our backyard is a palm tree & that is looking suspiciously like it’s had enough of this relentless heat too. I’ll wait until we move somewhere a little cooler before embarking on another veggie garden. There has to be a happy medium between the frigid Minnesota winters & the blistering Florida spring/summer/autumn. There has to be. Until we find that location we’ll buy our carrots from the farmer’s market & veggie stands because thankfully, there are better gardeners here than me. 

roasted carrots

Of course serving raw or lightly steamed carrots preserves their health-promoting properties but when roasted the humble carrot is elevated to a candy-like goodness I love. Tossing them in a little butter & a drizzle of honey doesn’t hurt either. Speaking of honey…just a little service announcement – do not put the plastic honey pot in the microwave to melt that last little bit of honey that refuses to trickle out of the almost empty container. Just don’t. It’s nothing short of mind-boggling how much mess an exploding honey pot can make. Lozza & I both got burned. My injury was sustained as the container came firing out of the microwave like a torpedo, exploding on impact. Lozza sustained his injury as he picked it up with his asbestos hands to prevent even more sticky mess from coating our kitchen. Too late! What made this incident even more catastrophic was the microwave location – on top of the fridge. Yep, because we hardly use it apart from trying to melt honey remnants. So not only is the microwave full of baked-on honey, but said honey is also in the door seal of the fridge & on top of the fridge. It was also in my hair & over my glasses which, thankfully I was wearing at the time. Actually there was honey everywhere. I’ve washed the floor four times. It is still sticky. I’m not sure if the microwave will ever properly recover. I know I won’t. 

carrots on plate

It was the weekend so I was going to cook up a storm for dinner that night. After washing kitchen walls, floors, cupboards, my hair & such & tending to our burns, I felt a little spent so we had the roasted carrots, which were now lukewarm, with a side of perfectly grilled steak. The meal was delicious both in taste & its simplicity – minus the drama of course.

sticky roasted carrots
Serves 4
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
  1. 2 lbs (907g) small to medium carrots, trimmed, peeled & halved lengthways
  2. 1 tablespoon olive oil
  3. pinch of salt & pepper
  4. 2 tablespoons honey
  5. 1 tablespoon butter, melted
  6. 1/4 cup toasted pine nuts
  7. 1 cup baby arugula leaves (rocket)
  8. 1/3 cup shaved pecorino or parmesan cheese
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss carrots, olive oil, salt & pepper together on baking sheet. Roast for 20 to 25 minutes (depending on thickness of carrots) or until cooked.
  3. Drizzle carrots with honey & butter. Roast a further 5 minutes or until glazed & a little caramelized.
  4. Arrange carrots on a serving dish. Sprinkle with pine nuts, arugula & cheese. Drizzle with a little extra olive oil if desired.
The Fresh Aussie http://thefreshaussie.com/
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