Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.
Ingredients:
1 pound carrots, peeled and sliced into coins or sticks
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Method:
1. Bring a pot of salted water to a boil. Add the sliced carrots and cook for about 5-6 minutes or until just tender but still slightly crisp. Drain the carrots and set aside.
2. In a large skillet or sauté pan, melt the butter over medium heat. Add the cooked carrots to the skillet, stirring to coat them evenly with butter. Drizzle the honey over the carrots and continue to cook, stirring occasionally, for about 3-4 minutes or until the carrots are glazed and caramelized slightly.
3. Sprinkle the thyme leaves over the glazed carrots, and season with salt and pepper to taste. Stir well to combine. Cook for another minute to allow the flavors to meld together. Remove the skillet from heat and transfer the honey glazed carrots to a serving dish.
Honey & Thyme-Roasted Carrots with Quesco Fresco
A delightfully-fresh spin on roasted carrots.
Ingredients:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
⅛ teaspoon Guajillo chili powder
⅛ teaspoon smoked paprika
½ cup queso fresco, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.
2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, chili powder, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.
3. Pour the seasoning mixture over carrots and toss to make sure they are evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.
4. Transfer roasted carrots to a serving dish and top with crumbled queso fresco and pomegranate seeds. Serve warm.
4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
½ pound arugula greens, or other favorite spring green mix
1 cup microgreens
2 Cara Cara oranges
1 avocado, pitted and thinly sliced
½ cup toasted pumpkin seeds
Vinaigrette:
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup grapeseed or canola oil (or other preferred mild tasting oil)
Method:
1. Spread the greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the avocado slices.
4. To prepare the dressing, whisk together all the ingredients except the two oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. Drizzle vinaigrette over the salad and then season with ground pepper if desired. Garnish with the toasted pumpkin seeds.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.
Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.
2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.
3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.
4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.
