Considering the amazing response I received from the best ever Chocolate Cashew Butter Zucchini Muffins I posted last week, I considered changing the blog to an “all chocolate, all the time” deal! We can dream, right! And, while this recipe may be a far cry from ooey, gooey chocolate muffins, it is deliciously sweet. I have to laugh, I feel like my kitchen has become my own personal episode of top chef each week as I am determined to cook every damn thing in my CSA share. Maybe that should be a reality TV show–cook away your CSA. I know I am not the first to feel inspired yet challenged by this task. Yes, there are still a few zucchini hanging out in the fridge but that feels more manageable now. The carrots on the other hand, sheesh. I have been holding off cooking them as they have a bit more staying power then all of a sudden I realized there were three bunches piled up, begging to be eaten. Behold, Roasted Carrots with Honey and Basil. If you are at all new to this blog you will quickly learn I have a no fuss attitude in the kitchen. While I love good food and I love cooking, I cannot be bothered with hundreds of steps, multiple ingredients or really anything that feels remotely tedious. I for one do not have time for that.
I know a lot of people avoid their oven in the summer but I don’t. Why? Because I love the fact that I put something into the oven, set a timer and walk away. I can hang out with my kid while dinner is cooking. Win, win!
This recipe came together in a flash. I gave the carrots a solid rinse and removed their greens (save them–you can use them for stocks, pesto and other herby sauces). Any little guy that was particularly dirty got a quick peel and by quick I mean quick–no need for perfection. Another common theme in my life these days. I am all about embracing the mess, carrot dirt and all!
Olive oil, salt and pepper to the rescue–my holy trinity in the kitchen. The honey and basil–I used them to finish the carrots once they were roasted. This way I had simply roasted carrots that I could use for a salad dressing, smoothie (fun, right) or even baked goods (move over roasted sweet potatoes–there actually may be a chocolate recipe in our future). With or without the honey and basil they were delicious. You could even try tarragon, oregano and maple to mix it up. All I know is that the three bunches of carrots that were staring at me with weepy eyes–well, they are roasted and bathing in honey which make me and the carrots happy.
- 24 baby carrots, tops trimmed, washed and peeled if needed
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 2 tablespoons of basil, chiffonade
- 2 teaspoon of honey
- Pre-heat oven to 400 degrees.
- Toss the carrots with the olive oil, salt and pepper. Lay on a baking dish in a single layer.
- Bake for 30-35 minutes.
- Turn the oven to high broil. Broil (middle rack) for 5-10 minutes to brown.
- Toss with basil and honey.
- If you are using larger carrots you can cut them in half or even quarter them to cut down on the cook time.