Roasted carrots with honey, sage and garlic
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.
Simple.
And presumably perfect for this season.
Roasted carrots with honey, sage and garlic
serves 4
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.
These carrots are gorgeous! Lovely photo, as always :)
Refined abd delicious! A beautiful dish.
Cheers,
Rosa
That sounds delicious and looks delicious:-). I will cook them tonight for my family (I think that children will love them too). Greetings from Germany, Maike
What a lovely recipe and an inspiring site… very happy to have discovered you. Grazie!
Beautiful and simple – the best combination. Love it!
Beautiful, simple and perfect. The combination sounds lovely.
Lovely recipe, Lovely photo.
I am glad you went ahead and posted this one, despite the simplicity of the recipe. The photos is gorgeous and I love the idea of serving the roasted vegetables with a bit of yogurt. Well done. Thank you so much,
D
Fabulous photo…cannot wait to make these…
I love this! Simple, yet elegant! I’m going to try this!
Such a refreshing picture and recipe. Just pure perfection Aran.
Simple and perfect! Tanks for sharing it with us. :)
Thanks Aran! Can’t wait to give these a try.
Simply beautiful!
My stomach just growled…Wow! That looks so incredibly delicious.
Simple and gorgeous!
Yes please! Simple, beautiful veg like this are such a treat. :)
Gorgeous! I usually just snack on carrots raw, but you have me inspired to try roasting them for dinner soon!
Yummy!
I just came across your site. Lovely photography, recipes and posts. I look forward to following and learning more! Thank you!
This dish looks beautiful, and it’s so nice to see a lighter alternative to all the heavy food you begin to see in fall.
This dish looks very elegant and absolutely scrumptious!
I love the simplicity of this recipe Aran. I am completely in love with your recipe book at the moment probably because of the simplicity of your flavour combos. It is just a joy to read, and the photos… I swoon! I am inspired.
Simply lovely and delicious I am sure. I had made a similar recipe using maple syrup and thyme before, thus honey + sage + yogurt = must be good, need to try soon!!! I love your photo and composition as always.
I love those kinds of ‘recipes’. Yet I often find that others have such different ways with flavours, I’d never have thought of this combo on the yoghurt, but delicious!
Divine! And I love that its served with a dollop of yogurt! So light and fresh :)
Delicious and healthy! it is perfect for an entree, thanks for sharing the recipe
A salad as beautiful and bountiful as it gets ♥
What fabulous plating and styling and shooting and processing!
Like a piece of rainbow right before my eyes ♥
– Thanks for the recipe
This looks beautiful. I am so glad you shared; it’s such a wonderful, delicate dish and I can’t wait to try it!
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