I never buy baby carrots, as our bunny just loves huge-sized ones. But they’re so cute, I decided to get some and bake this delicious roasted carrots, with honey and mustard. They won’t remind you of boiled, sad carrots at all, trust me. The caramelized crust at the edges is just heaven.
I do feel like we all need more vitamins during this cold times. Carrots are full of vitamin a, b and c; they’re just what you need on a cold, windy day. Did you know carrots were originally either purple or white? the Orange carrots we are so used to come from a genetic mutation. They looked more appetizing, so that now it’s really rare to find purple or white carrots. If I have to be hones, I tried those just a couple of times and believe me when I say they all taste different. The purple ones are my favourite.
I decided to use some agave nectar for these roasted carrots, but ou could use either honey or cane sugar. Also, use butter instead of oil for a greedier version! Rosemary is just my favourite herb for carrots and pumpkin, but thyme or maggiorana could work as well.
I find this as the perfect side with some cheese, goat cheese in particular. Try to blend them, adding some tahini sauce and chilli, it’s a great alternative to hummus!
If carrots got you drunk, rabbits would be messed-up.Mitch Hedberg
Roasted Baby Carrots
- oven tray
- 300 gr Baby Carrots
- 1 tbsp Agave Nectar or Honey
- 1 tsp Mustard Seeds
- 1 tsp Rosemary
- as required Olive Oil
- to taste Salt and Pepper
- Preheat oven at 200C. In a bowl, mix together carrots, agave nectar (o honey) and mustard. Stir well.
- Place the carrots on a oven tray, use some baking paper in case it isn't grease-proof. add olive oil, salt, pepper and rosemary on top.
- Bake for 20 min at 200C, then grill for 10 min. Enjoy warm!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!