A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the farm, rather than from a grocery store bag, was carrots—“They're so much sweeter that way.” Well this way gilds the lily even further, by adding honey and ginger to the mix.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ginger, grated
- 1 tablespoon honey
- 1 teaspoon fresh thyme, minced
- sea salt and freshly ground pepper, to taste
- 1 pound slender carrots, peeled
Instructions
- Preheat oven to 475°F.
- In a small bowl, mix together olive oil, ginger, honey, thyme, salt and pepper..
- Spread carrots in a heavy-duty roasting pan, and toss to coat with honey mixture. Roast for 20-25 minutes, until carrots are tender and caramelized.
Servings: 4
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