Honey Roasted Carrots

Today I went and harvested my little patch of dirt that I planted some carrots in. I always have this desire to garden, I really want to have a big beautiful flourishing garden. But it never happens. For a number of reasons it just isn't in the cards for me yet. We are either away too much in the summer or other things just take priority.

This year though, in the spring, my husband and I were doing yard work. We found my little gardening bag in our shed and found the few seeds that were inside. There was a package of carrots and he said to me "why not throw them in the dirt and see what happens". I didn't expect much to happen, but to my amazement and surprise, a bunch of leafy green tops started to grow. When we went away at the end of June I thought, surely these carrots will die. Again to my surprise, they didn't, but grew even bigger.

So today I decided to take them all out because I am leaving with the kids for August. We are going to Kelowna for the month so I can do all my canning, stay tuned for those posts! Anyhow, so I pulled them all out and was so happy with my little haul. I didn't do anything too crazy and fancy, but just a simple side dish. Enjoy!

Honey Roasted Carrots

Ingredients:

1 to 2 giant bushels of fresh garden baby carrots
1/4 cup of honey, heated so it is liquid
1/8 cup of canola oil


Directions:

Preheat oven to 375F. Line a baking tray with parchment paper. Wash and clean the dirt off of your carrots, trim the greens off the tops.

In a large glass baking dish add the cleaned carrots. Pour the honey and oil onto the carrots. With your hands mix it all together and rub the honey and oil all over the carrots.

Place carrots onto the baking tray, make sure they are not touching, or make sure not to over crowd them.

Bake for 45 minutes to 1 hour. Make sure to flip the carrots over half way, this way the carrots get an even caramelization. When the carrots are tender and they are golden brown and shiny, then they are ready to take out.

move the carrots to a serving dish and enjoy.

See super simple and pretty quick. These tasted like candy when they were done. I loved the caramel bits at the end of the carrots. So tasty! 

How many of you are green thumbs? Do any of your have big luscious gardens or a small backyard garden? I know for me I just love veggies fresh from the ground, they just taste a thousand times better then from the store. 

Happy Cooking!

Honey Roasted Carrots