Recipe of the Month Sweet & Savory Roasted Carrots
2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches
2 T honey 2 T olive oil
1 T balsamic vinegar 1 t garlic powder
¼ t ground mustard ¼ t dried thyme
⅛ t cumin ¾ t salt
⅛ t pepper
Preheat oven to 375. Line a baking sheet with foil. Place carrots in a large bowl; in a small bowl, whisk together remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer on baking sheet. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes. Serves six.
Recipe reprinted with permission from members, Rick & Cathy Johnson, LaGrange, from our 2019 Cookfresh Recipe Collection Brochure, available online at www.cookcfb.org/discover-local/recipes.