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Roasted Rainbow Carrots with Honey and Thyme
- 2-3 large bunches of small rainbow-colored organic Carrots, scrubbed, trimmed, leaving about ½ inch of stem.
- Olive oil to coat
- ¼ cup honey
- 6-8 sprigs of Fresh Thyme, stems removed
- Coarse Sea Salt or Fleur de Sel
- Freshly ground Pepper
- (1 cup Prunes, optional)
Preheat oven to 400 degrees
Scrub the carrots well but don’t peel them. Spread the carrots out on a rimmed sheet pan. Drizzle with olive oil, honey, and sprinkle with coarse sea salt, fresh ground pepper and thyme leaves.
Roast, tossing occasionally until the carrots are browned and done, about 30 minutes. If you are adding the prunes, you can toss them onto the pan for the last 10 minutes.
Serve hot, warm, or at room temperature.
Note: this is also delicious with Mint instead of Thyme.