Rainbow carrots

Published 12:12 am Wednesday, August 10, 2016

Servings: 4

1 pound rainbow carrots, peeled and diagonally sliced into uniform size pieces

3 tablespoons olive oil

3 tablespoon honey

Sea salt

Minced fresh herbs, such as parsley or thyme for garnish

Heat the oven to 400 F. Mix the olive oil and honey, blending well. In a roasting pan large enough to hold carrots in a single layer, toss the carrots with the oil/honey mixture. Roast for 20 minutes, or until the carrots are tender and lightly browned.

Garnish with minced herbs and serve. Kitchen Ade note: Measure the oil with a measuring spoon first, then measure the honey. The honey will slide right off the spoon.