I love indulging in extra food during the holidays.
It’s easier to indulge without guilt when you’re balancing your meals with lots of vegetables. Although fall and winter produces less vegetables than the summer, there is still a plethora of winter vegetables to explore. Root vegetables like roasted beets are a winter favorite for me. Celeriac too, because it adds so much oompf to soups, ginger for my colds and sore throats, sweet potato because it’s far superior than pumpkin in pies, and of course, carrots.
Carrots are one vegetable that I can remember eating from my earliest days.
I am sure we all ate pureed carrots as a baby, working at a juice bar as a teen, I had carrot juice in many cold-pressed drinks and now as a (semi)mature adult, I’ve come to love roasted carrots.
These Honey Roasted Carrots are a healthy side dish to any winter meal because the ingredients are minimal and the carrots are not cooked in loads of butter and sugar.
I read something on twitter recently that really resonated with me. It said, “just like you season your meat, season your veggies! Couldn’t agree more: your vegetables aren’t boring, you just need some spice in your life.
Three step recipe below!
Honey Roasted Carrots
- 9-10 Whole Carrots, Washed, Peeled & Leaves Removed
- 4 Tbsp Honey
- 4 tsp Inglehoffer Stone Ground Mustard
- 1 Tbsp Water
- Chopped Parsley, for garnish
- Salt, to taste
- Heat oven to 425° F. Mix honey, stone ground mustard and water together, then set aside.
- Place cleaned carrots on a baking sheet. Rub or brush, half the sauce on the carrots.
- Place carrots in oven, taking them out ten minutes before time is up to add the remaining sauce, then placing carrots back in the oven.
- Serve immediately. Store in fridge for up to 3 days.