post from 11/23/15, pictures updated 11/6/17
Hello, Monday. We meet again…
It’s the 3rd Monday of the Month so it’s time for my monthly Secret Recipe Club post. Yes!
It’s crazy how quickly the month goes by from posts to posts. It goes by extra super duper quick when you’re super busy with work travel, deadlines, a sick kid, being sick yourself, and a little someone turning 2. Sob!!!
But here we go again.
I think I picked an awesome recipe this month too!!
It was hard work narrowing down to a few recipes from Sue’s blog, Palateble Pastime. I enjoyed going through years of recipes. She really has a wondeful arsenal of recipes! Her Chile-Bourbon Steak Marinade, Apple Spice Dump Cake, and Sweet Potato Biscuits were a few of the recipes that I stared to consider making.
The Honey Roasted Carrots were an easy choice from me when I picked up a BIG jar of Raw Wildflower Honey from Boston Honey Company when I went to Boston Public Market this past weekend. As soon as I picked it up I knew I had to make the carrots I was toying around with. Yes Yes!
Tender roasted carrots with a kiss of honey. Side dish perfection.
The recipe was so simple and good that I only made 1 change to it. I do enjoy rosemary but I like thyme like 100x more so I used that instead. I’m sure that the carrots would have been awesome with the rosemary that Sue used, but I have to say my thyme infused carrots were da-bomb.
You’ll want to add these to your Thanksgiving dinner. Shoot any dinner will be better with these Honey Roasted Carrots!
Honey Roasted Carrots
Makes 4 servings*
- 1 Pound of carrots
- 1-2 teaspoons olive oil
- salt and pepper
- 1 1/2 teaspoons fresh thyme leaves
- 2 Tablespoons honey
- Preheat oven to 400F degrees.
- Peel then cut the carrots into 1/4″ thick slices on an angle.
- Coat the carrots with the oil. Sprinkle with salt, pepper, and thyme leaves.
- Place on a baking sheet.
- Roast carrots for 30-35 minutes or until almost as tender as you like.
- Drizzle with honey. Roast again for about another 3-5 minutes. Serve hot.
*This can very easily be doubled or tripled to make a greater serving for a crowd for your holiday hosting needs
Adapted from Palatable Pastime
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Ooo I think I’ll be trying these soon! 🙂 Thankyou!
Sue is an old friend of mine and she has some LOVELY recipes, of which this is JUST one – LOVE it! Karen
I tell you one thing,the color of these roasted carrots are out of this world gorgeous!
absolutely wonderful choice, they would be perfect for Thanksgiving too…
Rebekah @ Making Miracles says
YUMM!! I adore honey roasted carrots. I think I could eat them every night. They’re like dessert.
Karen @ Karen's Kitchen Stories says
These would be perfect for Thanksgiving! I wouldn’t have been able to resist that lovely jar of honey either.
Yum! I love roast carrots! I’ve never tried adding honey to them, but it seems like such a fabulous idea! Great SRC pick!
Emily @ Life on Food says
Your month sounds like mine, only I have an almost one little baby. Sob for sure! These carrots look amazing. I hope your December goes more smoothly.
Wendy, A Day in the Life on the Farm says
I am having roasted carrots and brussels sprouts for Thanksgiving dinner so I think I will try making them using this recipe. Thanks.
Yum! This looks perfect for the holidays. I really need to do better about adding more roasted carrots to the table. This recipe looks like a great place to start.
Somehow I have never roasted carrots before. I think I am missing out.