Farmhouse Carrots

By rmulleni

Ingredients

• 2 bunches carrots (about 15 carrots)
• 1 cup thinly sliced spring onions
• 1/4 cup roughly chopped savory (3 part thyme 1 part rosemary)
• 2 tbsp honey
• 1 1/2 tbsp unsalted butter
• 2 tbsp apple cider vinegar
• salt
• pepper
• fresh chives, for garnish

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

Preheat oven to 400°F.

In a small bowl, warm the butter, honey and cider vinegar together. Break apart the rings of the spring onion. Add the slices and the chopped savory into the honey mixture and let it all marinate. Set aside.


Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.

Line a baking try with foil or parchment paper. Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat. Generously sprinkle coarse salt and pepper.

Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance to them. Garnish with fresh chives.