The Happy Hearts Kitchen knows how to hook up some carrots as I’m sure you’ve seen with our Carrot salads and Carrot Chips in the past. These roasted carrots are the only ones I’ve ever seen eaten in two bites by the Daytime Tri-Cities crew. Easy to pick up and make a great finger food for your Easter spread.
Ingredients
- Carrots with tops attached, washed and peeled
- AOOC Wild Fernleaf Dill OO
- AOOC Sicilian Lemon BV or AOOC Vermont Maple BV
- Salt and pepper to taste
Directions
- Preheat oven to 400F
- Make sure the tops of your carrots are a uniform length. On aluminum or parchment paper lay your carrots and drizzle with the AOOC Wild Fernleaf Dill. Roast until heated through and soft about 20-30 minutes
- While roasting make an AOOC Sicilian Lemon and honey reduction or AOOC Vermont Maple reduction
- Drizzle reduction over carrots, roasting about 15 minutes more and basting throughout with the reduction a few more times.
- Serve with any remaining reduction over the top and enjoy!
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