- 12 ounces carrots, sliced into ½-inch half-moon shapes
- 1 tablespoon grapeseed oil
- Salt and pepper to taste
- 2 tablespoons honey, or to taste
- 1 ounce fresh mint, cut into very thin strips
Preheat the oven to 375° F. In a mixing bowl, toss the carrot slices with the oil, salt, and pepper. Place the mixture on a sheet pan and roast for 15 to 20 minutes, or until the carrots have caramelized and have turned brown in some spots. Remove from the heat and place in a medium-sized bowl. Toss with honey and mint.
* Makes 4 servings.
Photography by Andrea Monzo
Originally published in Organic Gardening magazine, February/March 2014
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