These carrots are a fall delight.
I was ready to hunker down, make soup, watch football and eat my fair share of roasted root vegetables then we got a spike to hot temperatures again. That didn’t stop me from making these carrots!
I may have also been motivated to make these carrots as I was desperate wanting to use my new Le Creust dish that I received forma dear friend as an early wedding gift. I named her Camille, because she’s French. Enough about the why and a little more about the how:
- 1-2 pounds fresh carrots
- 2 tablespoons olive oil
- 2-3 tablespoons honey
- 1/4 cup silvered or chopped almonds
- a few sprigs of fresh rosemary
- salt and pepper
Preheat your oven to 400F.
Thoroughly wash your carrots and cut green end off. If you feel so inclined to peel your carrots, you can do that, too.
Pour about 2 tablespoons of olive oil in the bottom of a thick bottomed pan. Place carrots in bottom of pan and toss to coat with carrots.
Salt and pepper your carrots to your liking. Drizzle with honey. Top with almonds. Place rosemary sprigs on top.
Cover pan tightly with aluminum foil, or simply place lid on pan if it has one. Cook for 20-25 minutes. Cook closer to 20 minutes if you are using closer to 1 pound of carrots or if your carrots are on the thinner side. If using closer to 2 pounds of carrots and/or your carrots are on the thicker side, cook closer to 25 minutes.
After your 20-25 minutes is up, remove lid and cook another 20-25 minutes(follow the same guidelines). The carrots will start to brown and be nicely caramelized when done.
Serve as a tasty side dish. I love the slight sweetness that the honey gives with the crunch of the almond. It’s really a great flavor combination. Upon eating them, my immediate thought was that I couldn’t wait to make them for Thanksgiving!