Slow Roasted Carrots with Honey Glaze

Recipe Author: Gracie Schatz

This side dish combines the natural sweetness of slow-roasted carrots with a rich honey glaze, enhanced by the tanginess of blackstrap vinegar and the added texture of walnuts and cranberries.

Ingredients

For the Glaze:

- 1/4 cup blackstrap vinegar

- 3 Tbsp honey

- 1/2 cup dried cranberries

For the Carrots:

- 1 lb carrots, cleaned and sliced lengthwise into 1/2" wide strips

- 3 Tbsp pumpkin seed oil

- 2 tsp salt

- 1/2 cup roasted walnuts

- 1/4 cup freshly chopped cilantro, leaf celery, or mint

Instructions:

1. Preheat Oven: 

   - Preheat your oven to 400°F (200°C).

2. Roast the Carrots:

   - Toss the carrot strips in pumpkin seed oil and salt. Arrange them in a single layer on a baking sheet, ensuring not to 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.

3. Prepare the Glaze: 

   - While the carrots are roasting, combine the blackstrap vinegar, honey, and dried cranberries in a small pot. Warm over low heat for about 20 minutes, stirring regularly, until the cranberries are plump and tender.

4. Finish and Serve:

   - Once the carrots are very tender and sweet, toss them in a large bowl with the glaze. Plate the glazed carrots and top with roasted walnuts and fresh herbs. Enjoy!

This dish is perfect for winter and highlights the natural flavors of seasonal root vegetables.