“So simple and really delicious. From Ellen Yin, co-owner of Fork and Fork: etc., Philadelphia. I use thyme honey from Greece when I can, but any good honey will do. Ms. Yin recommends clover honey.”
READY IN:
23mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 3 -4 lbs baby carrots
  • salt & freshly ground black pepper, to taste
  • 12-1 cup honey

Directions

  1. Heat the oven to 375 degrees.
  2. Bring a pot of salted water to a rolling boil and blanch the carrots for 4 to 5 minutes.
  3. Drain carrots in a colander and place in a single layer in a baking pan; season with salt and pepper, to taste.
  4. Brush the carrots liberally with honey and bake until the honey has caramelized, 7 to 8 minutes.

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