As much as I’m mourning the loss of swimming, beaching and ice creaming weather, I’m also loving all the comfort foods that we get to indulge in this time of year. I saw these brilliantly coloured carrots at the grocery store and picked them up based on their colour alone, I just couldn’t pass up such a pretty vegetable. I decided to try roasting them in a honey and soy glaze because not only is this recipe extremely simple and showcases those colours, it just seemed like a very fall thing to do.
They’re even more vibrant when they’re peeled!
I chopped them into 1 – 2 inch chunks in order to expose more beautiful colour contrasts.
Boil them for a few minutes, just until they lose some of their firmness. 5 minutes or so. Then you just have to drain them, toss with the honey-soy dressing and put them in the oven at 450 F for 15 minutes (or until totally cooked through). They will be nice and caramelized at this point, and your fork should glide right through them like butter 🙂
Roasted Carrots with Honey and Soy Sauce Recipe
8 Carrots, peeled and cut into 1-2 inch lengths2 tbsp extra virgin olive oil2 tbsp honey2 tbsp soy sauce
- Preheat your oven to 450 F and line a sheet pan with parchment paper.
- Bring a large pot of salted water to a boil. Place the carrots in the water and cook until they just begin to lose their bite but aren’t completely soft, 5-6 minutes.
- Meanwhile, whisk together the olive oil, honey and soy sauce in a large mixing bowl. Drain the carrots thoroughly, add them to the bowl with the honey mixture and stir to coat them evenly.
- Transfer the carrots to the prepared sheet pan and roast, stirring now and then, until completely caramelized, about 15 minutes. These are good served hot and at room temperature, too.
From: It’s All Good