Farmhouse Carrots

If you follow me on Instagram, you know I've been on a new health journey over the last few months. I'm still experimenting with what works the best for me, but cutting out gluten and dairy and adding in as many whole foods as possible is a huge part of the changes I've made.

I love anything Sara from Sprouted Kitchen does and one of her gifts is putting a unique flavor spin on veggies I might just toss with some olive oil and salt and pepper. Add these roasted carrots into your routine...they are packed with flavor and work well any time of year!

FARMHOUSE CARROTS 

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

Salt/Pepper

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.

*** Here's a tip about carrots--don't peel them, just scrub them clean--the skin has great probiotics in it! 

Original recipe by Sprouted Kitchen