Ingredients
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24 heirloom carrots, halved lengthwise
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3 tablespoons (45 milliliters) olive oil
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2 tablespoons (30 milliliters) honey
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Salt and pepper, to taste
Directions
- Preheat oven to 425F (220C).
- In a mixing bowl, toss the carrots in the olive oil and honey.
- Place carrots on a baking tray with parchment paper.
- Season with salt and pepper.
- Place carrots in oven, and cook for six to eight minutes, or until the edges have started to caramelize and the carrots are al dente.
- Remove from heat, and serve immediately.
- Serve with lobster-stuffed chicken cordon blue (see recipe).
