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Hi, this is Elise Meyer from muchadoaboutstuffing.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!
Roasted Rainbow Carrots with Honey and Thyme
Ingredients:
- 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)
Preparation:
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.