Tuesday, October 15, 2013

Honey Glazed Roasted Carrots with Cayenne Pepper

We had a dinner party Saturday night...right in the midst of our construction project.  We have an addition to our home being built...sounds easy and straightforward right?  Ha! Not when you are adding on to a historic adobe home...one built without a foundation.  One where what was once adobe brick walls are, when exposed, adobe "mud".  When finished it will be amazing but during this phase? Oh my.

So you probably think I lost my mind deciding to host a party in the midst of chaos.  Maybe, but I actually followed the advice I give everyone else. If you want a stress free party, cook dishes you have made a million times before.  I chose to roast everything.  Easy, effortless and no stress. What could be better? The menu included roast pork with chokecherry glaze, roasted winter root vegetables, slow roasted cherry tomatoes and these carrots.  Everyone was very happy!

The carrots are first roasted until they are caramelized and tender.  Just before serving, I drizzled a glaze made from butter, extra virgin olive oil, honey, balsamic vinegar and  fresh, minced cayenne pepper.  So delicious...and no left-overs! The sign of a really good dish.  These are being added to my Thanksgiving day menu.  Enjoy....

Honey Glazed Roasted Carrots with Cayenne Pepper
1 1/2 lbs small carrots (not the pre cut "baby" carrots in bags), halved lengthwise
4 tbsp extra virgin olive oil (divided)
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp unsalted butter
1 tbsp honey
1 tsp balsamic vinegar
1 fresh cayenne pepper, minced or 1/2 tsp dried

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Add carrots to prepared pan in a single layer.  Season with the salt and pepper.  Drizzle 2 tbsp olive oil over carrots.  Using your hands, roll carrots in oil to ensure they are coated. Place back into a single layer, cut side down,  and roast for 20 minutes.  Remove from oven, flip carrots to cut side up and continue roasting 20-25 minutes or until carrots are very tender and beginning to caramelize. Remove from oven and place on serving platter

In a microwave safe bowl add the butter, 2 tbsp olive oil, honey, balsamic vinegar and cayenne pepper. Microwave for 30-45 seconds or until the butter is melted. Stir glaze and drizzle over carrots. Serve immediately.




It is "carrots" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite carrot recipe? Share in the comments section and/or link to your blog if you have one. 
Feed Me Phoebe: Carrot Cake Pancakes
Napa Farmhouse 1885: Fresh Carrot, Banana and Peach Smoothie
Red or Green: Honey Glazed Roasted Carrots with Cayenne Pepper
And Love It Too: Carrot Cake Blondies with Cinnamon Coconut Butter
Virtually Homemade: Easy Carrot Torte
Made By Michelle: Carrot Apple Bread
In Jennie's Kitchen: Carrot Persimmon Cake
Devour: Roasted Carrots with Cumin and Coriander
The Sensitive Epicure: Chimichurri Carrots
Domesticate Me: Carrot Cake Whoopie Pies with Maple Cream Cheese Frosting
The Heritage Cook: Roasted Maple Dilled Carrots and Shallots
FN Dish: 10 New Ways to Devour Carrots

My best,
Diane
california girl in taos
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