Honey roasted carrots have always been a favorite of ours. They are easy to make, healthy, and very tasty! Especially with our Brazilian Acacia - Angico. My Oma, "German grandmother", always told me carrots needed to be served with some sort of fat, for example, oil or butter. She used to say that the carotenes from carrots can be better absorbed this way.
She was right. Carotene, a precursor of certain forms of Vitamin A, is fat-soluble, and if the food is cooked for a few minutes until the plant cell wall splits and the color is released into any liquid you will certainly have your dose of carotene. It's good for your eyes!
You can serve roasted carrots with roasted beef or chicken or with a hummus and pita plate (as pictured).
- 6 carrots
- 2-3 tbsp of olive oil
- 2 garlic cloves, minced
- Nice tbsp of Brazilian Acacia - Angico (Buy it on Amazon)
- Sea salt and lemon black pepper to taste
- 1 tsp of oregano
- 1 tbsp of thyme leaves
- Juice of a half lemon
- Preheat the oven at 350F. Line up the baking sheet pan with parchment paper.
- Wash the carrots, dry out with towels. In a medium mixing bowl combine olive oil, honey, garlic, seasonings, and thyme. Pure the olive oil mixture into the carrots and cover it completely. Drizzle with some lemon juice and roast it for 30-40 minutes, until the carrots are tender but not too soft.