Just in case you haven’t had enough carrots this past Easter weekend, here’s another recipe to ensure you’ve got your Vitamin A fill. For me, getting in my vegetables is the least of my worries. My orange tinted hands are a prime example of my enthusiasm for all orange produce. There is never a shortage of carrots, sweet potatoes, or orange peppers on my plate.
For those of you who claim vegetables are boring and tasteless, this is the recipe that will change your mind forever. With a hint of honey and a sprinkle of thyme, these carrots are sure to be the star at your next dinner party. I served a similar version of this recipe for Easter, and this so-called rabbit food of a veggie was a huge hit. I already altered my garden setup so I could include more carrots in my diet this upcoming growing season.
Allow me digress for just a moment and talk about the gorgeous photography of this recipe. And no, I am not bragging about myself. My friend Lauren and I finally got to collaborate on a food/photography project. I am incredibly grateful that I was able to work with such a talented photographer. I have learned so much from her, and I am already putting aside a fund for my camera. Hopefully this fund will grow quickly because I’m desperate to get my hands off of this iPhone and onto a big girl camera with an actual lens.
- 10 whole, peeled carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp fresh thyme, chopped
- Preheat oven to 400 F.
- Lay peeled carrots on a stone baking sheet,
- Mix olive oil, honey, and thyme together in a small bowl and drizzle overtop of the carrots.
- Cook for 30-45 minutes or until they are fork tender and lightly browned.
Thank you again Lauren for all of your wonderful work!