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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 12 |
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So simple and really delicious. From Ellen Yin, co-owner of Fork and Fork: etc., Philadelphia. I use thyme honey from Greece when I can, but any good honey will do. Ms. Yin recommends clover honey. Ingredients:
3 -4 lbs baby carrots |
salt & freshly ground black pepper, to taste |
1/2-1 cup honey |
Directions:
1. Heat the oven to 375 degrees.
2. Bring a pot of salted water to a rolling boil and blanch the carrots for 4 to 5 minutes.
3. Drain carrots in a colander and place in a single layer in a baking pan; season with salt and pepper, to taste.
4. Brush the carrots liberally with honey and bake until the honey has caramelized, 7 to 8 minutes.
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