Ginger Honey Roasted Rainbow Carrots
- 8 large rainbow carrots peeled
- 1 Tbs. Olive oil
- 1 Tbs. Apiary honey
- 3 Tbs. coarsely chopped ginger
- 3 Tbs. coarsely chopped garlic
- 1 tsp Carraway seeds
- 1 tsp. fresh minced thyme
- 2 tbs. Yuzu juice or cider vinegar
- 1 tbs. Apiary honey bee pollen
In a large pot simmer water to boil carrots. Season water with pinch of salt. Place carrots in simmering salted water and cook for 4 to 6 minutes or until about halfway cooked–not mushy but still firm to the touch. Use a paring knife to insert into the carrots to test them. After they have reached desired halfway point in the water, drain off in a strainer and spray with cold water until cool to touch. Use a knife and cut lengthwise down the center and set in a shallow baking dish, a lasagna pan or large roaster works. Drizzle the split carrots with olive oil, honey and lightly season with salt and pepper roll around to evenly coat.
Drizzle the honey over the carrots and sprinkle the Carraway seeds, garlic, ginger, thyme and roll to evenly coat. Broil the carrots to a golden brown (crunchy tips are forming on the edges) for about 10 minutes. Remove from oven and finish with yuzu or a good vinegar, garnish with bee pollen, fleur-de-sel (fancy sea salt flakes) and cracked pepper corns.
Makes four servings.
Recipes from Annabelles Garden