Farmer’s market carrots are one of my favorite things. They are bright, colorful, and the perfect size. For this recipe I picked up white, purple, and orange organic carrots from the farmer’s market and I would highly recommend you do the same! You don’t have to get different colors but the smaller size of the organic carrots makes them easier to roast and more manageable as a side dish without having to chop the carrots up. Also they are organic, and that’s always a good thing!
I didn’t peel mine but spent a good amount of time scrubbing them to ensure that they were nice and clean. If I came across a bigger one I would split it in half vertically, from end to end.I left a little bit of the green top on because I liked the rustic look. This is a perfect side dish for holidays because almost everyone likes carrots, especially when you add butter and honey! But it’s also a great dish to throw together for any meal.
8 – 10 side servings (recipe halves easily)
- 3 pounds small organic carrots, scrubbed clean
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt (or less to taste)
- 1/2 cup honey (I use raw honey)
- 1/2 teaspoon ground ginger powder
- 2 tablespoons butter (I use Kerrygold Irish butter)
- splash of white wine vinegar (about half a tablespoon)
- sea salt to finish (if desired)
- 1/2 tablespoon fresh thyme leaves, chopped (optional)
- Preheat oven to 450 degrees
- Scrub carrots clean and trim tops as desired.
- Split any larger carrots in half (from end to end). The goal is to have carrots that are close in size so they roast evenly.
- Spread carrots in a single layer on a baking sheet lined with foil or parchment paper (for easy clean up). Use 2 baking sheets if necessary.
- Pour olive oil over carrots and roll them around to get them evenly coated.
- Sprinkle carrots with kosher salt.
- Roast for 20 to 35 minutes until carrots pierce with a fork. You can leave them with a slight crunch or wait till the fork really pierces the carrot with ease, it’s up to you!
- Toward the end of the carrots roasting, start the sauce.
- In a saucepan, heat the honey, butter, ginger powder, and white wine vinegar.
- Bring it to a boil, and then reduce and let simmer for 2 to 3 minutes.
- When carrots come out of the oven, pour the sauce over the carrots and toss to evenly coat.
- Finish with a touch of sea salt if desired. Sprinkle thyme leaves over carrots, if using.