Farmhouse Carrots | Sprouted Kitchen


Serves 4

2 Bunches Carrots (about 15 carrots)

1 Cup Thinly Sliced Spring Onion

2 Tbsp Fresh Thyme, chopped

2 Tbsp. Honey

1 1/2 Tbsp. Unsalted Butter

2 Tbsp. Apple Cider Vinegar


Fresh chives for garnish

1. Preheat oven to 400 degrees. 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.

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

3. 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.

4. 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. 

Photography is my own. Recipe via Sprouted Kitchen.

Mary Beth