I made these roasted carrots for friends a few days ago.
They are simple. As simple can be.
It never occurred to me to share the recipe on the blog. “But they are really good and you should share them” someone said.
I hardly ever use a recipe for such things. I like to just throw things together, taste and in the oven they go. So I hope you will like this one.
And presumably perfect for this season.
Roasted carrots with honey, sage and garlic
1 pound carrots (I used a mixture of orange and purple carrots)
2 tablespoons olive oil
2 tablespoons honey (your favorite chestnut honey which is a bit stronger but works great with sage)
2 cloves garlic, crushed (leave skin on)
4 whole leaves of sage
1/2 teaspoon coarse salt (I used black smoked salt)
1/2 teaspoon black pepper
1/2 cup whole-milk, plain yogurt
Radish sprouts (optional)
Preheat oven to 375F (190C).
Trim the carrots tops, leaving one-inch stem. Peel the carrots and slice them in half lengthwise. Toss the carrots together with the olive oil, honey, garlic cloves, sage, salt and black pepper. Place them on a baking sheet and bake until slightly caramelized, about 25 to 30 minutes (this will depend on the size of the carrots).
Serve them with a dollop of yogurt and some radish sprouts or tender greens. Make sure you pour all the caramelized juices on top of the yogurt. The best part.
Sprinkle with more coarse salt.