Honey Roasted Carrots

I think it’s been established that I’m a fan of honey, yes? Did you know it is the only food that will never spoil? They have found containers of honey inside ancient Egyptian tombs, and it was still edible. Of course it’ll also never spoil in my house because I’m constantly using it up.

Today I’m using it on carrots! But first, a Tablespoon of olive oil. That’s about half a bag of organic baby carrots there, by the way. I don’t remember the brand name, I just know it’s the one with a bunny on the package. I cut the fatter ones in half lengthwise so they’ll cook evenly.

Then one Tablespoon of awesomeness.

And a couple shakes of salt. Not much at all. Some people like to do a couple shakes of black pepper too, but I’m not a fan of it myself. Toss gently to coat everything evenly.

I was out of the canola oil in the handy spray-can, so I just poured a little dollop about the size of a quarter right on the foil and brushed it around. It was actually sunflower oil, for what that’s worth. I’ve found that I really like how mild and non-oily the taste of sunflower oil is, not that it matters in a dish like this where the food is already coated in olive oil. Also, isn’t that such a pretty brush? Those bristles are silicon, just like the floppy baking liners and muffin cups they make nowadays. I love my whole set.

Distribute the carrots evenly in a single layer, and put them in a 350 degree oven for about 15 minutes, stirring once halfway through to keep them from cooking too much on the bottom.

And that’s it! If you want to know the truth, I actually only roast them for about 5-10 minutes, because I like my carrots pretty firm. I spent my whole youth despising cooked carrots to the very core of my being, and it wasn’t until I started cooking them myself that I realized that it was possible to cook them just a tiny bit, and still retain a good amount of crunch to them. There is nothing worse in this world than soggy vegetables, my friends. Not one thing.

Happy Eating!

Honey Roasted Carrots

6-8 oz. baby carrots
1 TBS olive oil
1 TBS honey
pinch of salt