January 27, 2021
We are so excited about this recipe because it is 100% locally sourced from our shop! A thick tangy glaze is made for slow roasted, tender carrots by reducing the Spoiled Rotten Vinegar with Humble Bee Honey and Hummingbird Wholesale dried cranberries. Top it all with crunchy roasted walnuts from Deck Family Farms and a sprinkle of fresh herbs and you're in business!
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This recipe is much more than the sum of its delightful parts.Author:
Preheat oven to 400
Toss the carrots in the pumpkin seed oil and salt and lay them out in a single layer on a sheet tray, do not crowd them! Roast for 20 minutes, stir and return to the oven for another 25 minutes, until they start to get crispy around the edges.
While the carrots are roasting, combine the vinegar, honey and cranberries in a small pot and warm over low heat until the cranberries are plump and tender, about 20 minutes, stirring regularly.
Once the carrots are very tender and sweet, toss them in a large bowl with the glaze. Plate them and top them with walnuts and fresh herbs! Enjoy!
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