September 22, 2015

ROSEMARY WILD: Farmhouse Carrots

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

I've been purchasing those huge bags of fresh carrots from Costco and after we eat half the bag raw, I wonder what to do with the rest. I love any vegetable roasted with a little olive oil and salt + pepper, but sometimes it's nice to take it up a notch. Sara always has genius flavor combinations and when I spied these farmhouse style carrots, I knew I needed to give them a try.
  ROSEMARY WILD: Farmhouse CarrotsROSEMARY WILD: Farmhouse CarrotsROSEMARY WILD: Farmhouse CarrotsROSEMARY WILD: Farmhouse Carrots

The kids were not fans of the spring onions (we're working on this perceived food aversion!), but I thought they were amazing all caramely in the honey and vinegar. And fresh herbs...they do me in. I should probably start a garden at this point, but seeing as I'm on my third basil plant this summer, I wonder if there's any hope?
  ROSEMARY WILD: Farmhouse Carrots

Make these! 

Serves 4

2 Bunches Carrots (about 15 carrots)
1 Cup Thinly Sliced Spring Onion
1/4 Cup Roughly Chopped Savory*
2 Tbsp. Honey
1 1/2 Tbsp. Unsalted Butter
2 Tbsp. Apple Cider Vinegar
Fresh chives for garnish
* If you cannot find fresh savory, I would use three parts fresh thyme to one part rosemary as an alternative.

Preheat oven to 400 degrees.
1. 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. 

 Source: Sprouted Kitchen