Carrots are a stand-up kind of vegetable. They’re… reliable. Always there for you. But, other than those fancy slim carrots with the stem attached, they’re a little on the plain side.
Probably why schoolkids think they’re so good.
I, on the other hand, was bored with carrots. Along with pretty much the rest of our household. Even roasted, which makes anything delicious.
Problem is, I’m in two CSAs. And every year before the season ends, I have a drawer full of carrots in the basement refrigerator. Sometimes more. What’s a locavore to do?
Well first I tried roasting them in honey. And ended up with
burnt, err over-caramelized carrots. Finally, I settled on adding some spices initially and following up with the honey halfway through.
Ding, ding, ding! A winner.
My spice blend was influenced by the anti-inflammatory profile of turmeric, especially combined with ginger and black pepper. It’s not the crispy classic version of roasting, but the sweet, complex flavor profile still brings the dish home. And I’m pretty sure that having an excess of carrots is a thing of the past.
Now if I could just find something to do with mountains of green peppers…
- ½ teaspoon each turmeric, cinnamon and ginger
- ¼ teaspoon each cardamom (opt), black pepper
- 1 T Olive oil
- 2 T honey
- 4 cups carrot slices, cut on diagonal for smaller carrots
- Preheat oven to 400 F. Mix spices in a small dish.
- Spray a large, rimmed baking sheet with cooking spray. Pour cut carrot slices onto sheet then sprinkle with oil and toss until covered. Sprinkle with the spice blend, then toss again.
- Spread carrots out on baking sheet and bake 10 minutes
- Remove tray from oven. Drizzle carrots with honey, and toss to distribute honey evenly. Spread carrots out and return to oven to roast until just tender, about 10 minutes.
- Serve warm.
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