Honey-Roasted Heirloom Carrots

by candaceladd

IMG_0346

This Monday, as part of my adventures in ethical eating, I went shopping at Homegrown Food, a local and organic food store here in Springfield, MO. I was enamored by the produce section, full of organic, unique fruit and vegetables. I’m big on color, so I was immediately drawn to the heirloom, or rainbow, carrots. Can you blame me? Look at how pretty they are!

IMG_0350

(The purple ones reminded me so much of Gobstopper candy! Do you see it?)

I wasn’t initially sure what to do with them – I’d never had heirloom carrots before, and pretty much the only way I eat carrots is raw, maybe dipped in hummus. My first instinct with vegetables is to roast them, and a quick Google search proved that most people did that too.

IMG_0351

This is barely a recipe; it’s so simple that I feel ridiculous posting it. But I liked it so much that I had to share it. My main beef with cooked carrots is that they usually turn out mushy and flavorless, but not these. The carrots, sliced in half length-wise, get crispy and caramelized in the oven, and the flavor is something entirely different from raw carrots. A balsamic vinegar reduction add an acidic, savory counterpart to the sweetness of the carrots and together it is brilliant.

IMG_0354

It was a little bit reminiscent of fries to me, and I think it would be great alongside a burger, sandwich, or anything you would serve fries with. I ate it with pasta, and that was good too. I think you probably can’t go wrong.

Honey Roasted Heirloom Carrots with Balsamic Reduction

Note: You can use standard carrots if you wish, but buy whole ones with the tops still attached for optimal flavor.

1 bunch heirloom, also known as rainbow, carrots (I had twelve of varying sizes in my bunch)

1 tbsp olive oil

1/2 tsp salt, or to taste

Drizzle of honey

1/2 cup balsamic vinegar

Preheat the oven to 400˚.

Wash and peel the carrots, and slice in half length-wise. Toss on a baking pan with olive oil and salt, then drizzle a bit of honey over it and stir until lightly coated. Roast in the oven for 30-40 minutes, stirring every ten minutes.

While the carrots are roasting, put the balsamic vinegar in a small saucepan and cook on high until boiling, then reduce the heat to medium low and simmer until reduced in half, or is your desired thickness. I wanted a syrupy texture, so I cooked it for 18 minutes past the boiling point.

To serve, drizzle the balsamic reduction over your carrots and eat up!

Advertisements