With all of the rain, the gunmetal grey sky, and the blustery winds coming through bluff country, you can tell that winter is on it’s way. I’m tempted to make nothing but soup and not leave the house, but I’ve made myself go out for a walk every day to soak in as much sunshine and fresh air as I can before autumn is just a memory. The evenings are busy with dinner-making, picture taking, knitting and watching THIS program non-stop (Thanks for telling me about this show Jana! Completely addicted! Not. Gonna. Lie!). I just love that “snuggling in” feeling that autumn brings.
I made a delicious Amish meatloaf yesterday, and we’re having the leftovers tonight with a spinach-arugula salad tossed with Newman’s Own Ranch Dressing, tomatoes, homemade croutons, a little green onion, and olives.
I decided to oven roast some of these pretty, candied carrots to go with our meal. They’re so delicious and easy to prepare. I hope you love them as much as we do!
12 oz. baby carrots
3 Tablespoons olive oil
1/4 teaspoon cinnamon
1/4 teaspoon powdered ginger
sea salt and freshly ground pepper
3 Tablespoons butter
2 Tablespoons wildflower honey
Toss the carrots with the olive oil, cinnamon, ginger, salt and pepper in a mixing bowl. Spread out on a baking sheet and bake at 350 degrees F. for 20 to 30 minutes, tossing occasionally, until slightly toasty and tender. Transfer back to the mixing bowl and toss with the butter and honey.
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