Honey Roasted Carrots with Garlic and Onion
Sweet and savory carrots all in one! By roasting the vegetables you create a deep, rich full-flavor to be infused in this purée dish. Adding honey to the carrots, towards the end of roasting, adds a layer of sweetness.
Yield: 4 servings
Equipment
- 1 Blender
Materials
- 1 pound carrots
- 1 medium onion
- 1 head garlic
- 2 Tbsp olive oil extra virgin
- 2 Tbsp honey
- salt and pepper to taste
- 1 tsp parsley, dried
- 1-3 tbsp broth or water add liquid as needed for desired smooth texture
Instructions
- Preheat oven to 375℉
- Wash carrots, peel and cut into uniform strips and place on roasting sheet
- Peel onion and cut into quarters and place on roasting sheet
- cut one head of garlic in half, leaving the peel on but removing the inner stem. Place the garlic in a piece of aluminum foil, drizzle with extra virgin olive oil, salt and pepper and wrap into a pocket. Place on roasting sheet.
- Drizzle oil , salt and pepper over the carrots and onions
- Bake for 30-60 minutes. Check and stir every 15 minutes. Remove onions when cooked. After 30 minutes, drizzle honey over carrots and add dried parsley to carrots and bake until tender. Bake garlic until tender (garlic generally takes a total of 45-60 minutes).
- Remove from oven and cool vegetables. Remove skins from the garlic. Place all vegetables in the blender and add 1 tablespoon at a time of broth, vegetable or chicken, or water as needed. Blend until smooth consistency.
- Serve warm with a drizzle of honey on top.