Carrots, honey-glazed for the roasting

Carrots, honey-glazed for the roasting
Yields 4
Any root crop works well with this prep. Try combinations of carrots and beets or parsnips and turnips or sweet and red potatoes.
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  1. 11 medium carrots, trimmed, leaving 2 inches green tops, washed, cut in half lengthwise
  2. 4 tablespoons good-tasting olive oil, preferred weight, divided
  3. 3 tablespoons raw, local honey
  4. sea salt and freshly-ground black pepper, to taste
  5. 1/2 onion, any color, roughly chopped
  6. 1 cup loosely packed parsley
  7. grated zest of 1 lemon
  1. Preheat oven to 400 degrees.
  2. Place prepared carrots on a baking sheet.
  3. Drizzle 2 tablespoons of the oil and the honey on the carrots.
  4. Sprinkle with salt and pepper.
  5. Massage the carrots to incorporate its other ingredients.
  6. Roast for 25-30 minutes, until tender, but not mushy.
  7. Meanwhile place the onion, parsley, lemon zest, the remaining 2 tablespoons oil, and a snitch more salt and pepper in a mini food processor.
  8. Whir until it reaches paste consistency.
  9. Serve the carrots hot or at room temperature with the gremolata.
Stonebridge Farm CSA