I hope everyone is enjoying a beautiful Spring day with friends and family. When I wrote this the sky was blue, the sun was shining, and the birds were chirping as I sat next to an open window taking it all in. I was smiling indeed.
I’ve wanted to do a roasted vegetable recipe on the blog for some time. It is actually my absolute favorite way to cook and eat vegetables – drizzle with olive oil, roast at 400 until fork tender, sprinkle with sea salt, and eat. Then while the husband is out walking the dog, sneak a few more pieces of the leftovers, mmm. Food eaten on the sly just tastes better, don’t you think?
My husband probably would not mind me eating these leftovers in their entirety. His dislike of cooked carrots is notorious. His mother used to say that carrots were only good for horses, and I believe it rubbed off on him. But, these carrots are so good, I think he’ll even eat them.
Carrots are part of the “umbrella” family of vegetables and are related to parsnips, fennel, parsley, anise, caraway, cumin, and dill. They are said to lower chances of cardiovascular disease, probably because of the gajillion vitamins and antioxidants they contain.
These beauties would probably be even nicer if you used the multi-colored bunches of carrots that are turning up in the stores these days. They make a nice side for an Easter meal, or any other time of the year for that matter.
When I roast vegetables I usually just put them in the bare pan and let the olive oil keep them from sticking. Because of the honey in this recipe be sure to use foil in the pan, and spray it well.
2 pounds “bunny carrots” with green tops, tops trimmed and cut in half lengthwise
3 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon honey
salt and pepper
2 tablespoons chopped fresh parsley
Preheat the oven to 400. Cover a baking sheet with foil and spray well with cooking spray or oil.
Stir the mustard, olive oil, and honey together in a large bowl. Toss in the carrots and mix well (hands really work best for this) until thoroughly coated. Place in a single layer on the prepared baking sheet and sprinkle liberally with salt and pepper.
Roast the carrots in the oven until they are fork tender, approximately 25 minutes.
Sprinkle the carrots with the parsley and serve.
Adapted from Cuisine at Home magazine