Roasted and Glazed Heirloom Carrots

I have officially fallen in love with heirloom carrots! You cannot even compare the flavour, colour, and shapes to that of regular supermarket carrots. I got inspired to take advantage of the beautiful carrots in their raw state by making a Green Goddess Dip to accompany them, but I also wanted to try preparing them a different way to experience the flavours and colours once cooked. This is when I came across Curtis Stones recipe for Honey Glazed Carrots that he made on his show Take Home Chef (which, by the way, is such a cute show! How I wish he would show up in my grocery store and come home with me!). This recipe intensifies and brings out the natural flavours of the beautiful heirloom carrots, making it exactly what I was looking for! Although Curtis Stones recipe calls for peeling, trimming, and cutting the carrots, I wanted to keep the carrots in their natural state, so I merely scrubbed the carrots really well (which is generally how you prep heirloom carrots) and continued with the directions.

Note: Don't have heirloom carrots? This recipe would work fine with regular carrots as well.

Tip: Make this in the toaster oven to save on energy!

Ingredients:

3 tbsp butter, melted

2 bunches heirloom carrots, scrubbed

2 shallots, thinly sliced

1 large sprig fresh thyme, leaves only

salt and pepper to season

2 tbsp honey

Directions:

1. Preheat oven to 400º. In a medium roasting pan, toss the carrots with butter, shallots, and thyme and sprinkle with salt and pepper.

2. Place pan in oven and toast, stirring occasionally, for about 15 minutes, or until carrots are tender.

3. Remove from oven and drizzle over honey. Toss to coat. Season with additional salt and pepper, if necessary.