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Recipe: Honey-Roasted Rainbow Carrots

September 25, 2014
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Messhall Kitchen Executive Chef Lauren Cartmel has puttogether a very easy side dish that will have everyone eating their vegetables -- when they're coated in honey and butter, who will say no? Any kind of carrot works in this recipe, but it looks extra impressive when a variety of colors are used -- multi-colored carrots can always be found at farmers' markets when in season.

2 cups small Rainbow Carrots, peeled and blanched
1 tsp. Honey
1 tsp. Butter
1 sprig Thyme
1 tsp. Cilantro leaves
Pinch Sumac

 
Heat a medium, heavy bottomed sauté pan and add 1/2 tsp oil and 1 tsp butter.

Once frothing, add in carrots and thyme and cook until light golden brown. 

Drizzle with honey. Shake pan to coat. then season with salt and pepper.

Remove from pan, place on plate, and sprinkle with cilantro leaves and sumac to garnish.

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