Sunday, September 28, 2008

Roasted Carrots with Honey

I have roasted carrots before, typically tossing "baby carrots" into a roasting pan with some olive oil, salt and pepper. They have never been as good as these:

These deliciously sweet little carrots, from the farmers market in North Adams, were cut into smaller pieces, and cooked at a high temperature until I could see that the carrots' natural sugars were beginning to caramelize. I moved the carrots from the cookie sheet to a bowl, where I tossed them with only a tiny bit of honey. They were amazing.

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