I love feeding people. I enjoy the whole process of collecting ingredients, the creativity in combining flavors, the science of how heat changes foods texture, watching the expressions of people you love have their hunger satisfied, and then sitting there with bellies full and talking about life. Every part of it is so gratifying in its own way. A majority of you are food people (I'd go as far to say, all of you are food people), so this sentiment is likely one we have in common. People are happy when they eat good food, and I like to make people happy. I hope you get time this weekend to make something, and eat with people. We have a few picnics planned to do that very thing.

I think this recipe could change the mind of a cooked-carrot-hater. I can't stand over-cooked vegetables. The minimal liquid and high heat, sort of blisters the outsides to create a tender yet resistant texture. The ingredients are simple, and if you can make it to a farmers market, spring onions are in abundance. Fresh carrots should be very firm- if they have any bend to them, steer clear.


2 Bunches Carrots (about 15ish carrots)
1 Cup Thinly Sliced Spring Onion
1/4 Cup Roughly Chopped Savory*

2 Tbsp. Honey
1 1/2 Tbsp. Unsalted Butter
2 Tbsp. Apple Cider Vinegar

Fresh chives for garnish

* If you cannot find fresh savory, I would use three parts fresh thyme to one part rosemary as an alternative.

Oven to 400'

1. In a small bowl, warm the butter, honey and cider vinegar together. Break apart the rings of the spring onion. Add the slices and the chopped savory into the honey mixture and let it all marinate. Set aside.
2. Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.
3. Line a baking try with foil or parchment paper (I didn't do this, and I wish I did, much easier to clean). Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat. Generously sprinkle coarse salt and pepper.
4. Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance too them. Only babies like moosh carrots. Garnish with fresh chives.

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    Lovely Site, Preserve the very good work. Thanks a ton.

Reader Comments (58)

Oooo, I've tried something like this before, and it WAS heavenly! Though I used only olive oil and some salt and sugar, I think. I'll have to try this version! (And yes, I will eat again, soon. First I have to finish something I've started, it's all part of a plan.. Thanks for the sympathy :))

April 30, 2010 | Unregistered CommenterEsther

My favorite version of carrots right now is olive oil, shallots and lemon juice...
this just stepped it up a notch, it looks like such complex flavors, i'm giving this one a try next!

Just lovely. Makes me crave roast chicken with these carrots on the side.

April 30, 2010 | Unregistered CommenterNicole

looks delicious as usual.......maybe i am a carrot lover after all. :)

April 30, 2010 | Unregistered Commenterjordan

Carrot kismet! I posted roasted coriander carrots today, but they're not your usual long variety. Some farmer's market fatties that I don't know the name of. Love all your brown caramelization!

April 30, 2010 | Unregistered CommenterLentil Breakdown

Mmm. I totally agree on your statement on different "textures." This recipe really shows how complimentary the carrots are...Fantastic!!!

April 30, 2010 | Unregistered CommenterSam

Wow Sara! This looks amazing. And so easy. I have always had a crush on carrots. Sweet, firm and crunchy. Yum.

April 30, 2010 | Unregistered CommenterDavid

Yum! Exactly what I need after that donut I slammed this morning. Oh and the beer and sausages I'm about to have any, am I unhealthy. Looks like it's carrots for the rest of the weekend. Thank God for you:)

April 30, 2010 | Unregistered CommenterThe French

These are beautiful! I always eat carrots raw but now I'm inspired to do otherwise

April 30, 2010 | Unregistered CommenterCate

Roasted carrots? Oh yes please!! I do love them so, sweetly dark and crunchy and so perfect with everything or just alone, on their own. Love this method. I may have to try it out for myself.

April 30, 2010 | Unregistered CommenterKate

Sounds like a great recipe and one I will have to try.
Though I must say one thing: I don't know if I am an exception to the rule, but there is nothing I love more than a tender, roasted into oblivion and caramelized carrot. In my opinion, you can't overcook a carrot. Those carrots in my mama's roast that braise for 6 hours, low and slow, are my favorite thing to eat for Sunday dinner.
Thanks again for the recipe!

April 30, 2010 | Unregistered CommenterRachel Ward

Beautiful! Those carrots would be perfect for a dinner this weekend.

April 30, 2010 | Unregistered CommenterJessica @ How Sweet

Great recipes ... but even if I'm not in the mood to cook, your photographs are enough to feed my soul! Gorgeous!

The photos are beautiful, but I have to agree with Rachel Ward about the roasting. Roasted carrots simply get more carmelized and more delicious with longer cooking times.

April 30, 2010 | Unregistered CommenterCaroline

Oh my, carrots have never looked so appealing as they do now. Beautiful!

May 1, 2010 | Unregistered CommenterJoe @ Eden Kitchen

sara, this is ridiculously beautiful. roasting is my favourite way for carrots, but your dressing is what makes this truly exceptional.

May 1, 2010 | Unregistered Commentertara

Who cleans your pans?
I roast everything, and my pans look like yours!
I have been lining my good sheet pans w/ aluminum foil to save the sticky mess soaking cleanup!

May 1, 2010 | Unregistered Commenterstacey snacks

Simple, but delicious :)

May 1, 2010 | Unregistered CommenterJacqueline

That is a great way to use spring onions. We get them in the markets here and I'm never sure how to highlight their flavor. Terrific and simple dish.

May 1, 2010 | Unregistered CommenterDana

The carrots look wonderful, and your photography consistently takes my breath away. So beautiful it almost hurts.

May 1, 2010 | Unregistered CommenterCarolyn

Wow these are just beautiful. I love simple dishes like that.

May 1, 2010 | Unregistered Commenterdiva

Wow, they look incredible. Such a creative way to use beautiful carrots form the market.

May 1, 2010 | Unregistered Commenterallison lemons

Spot-on! We have a giant savory bush we inherited with our house, and it's the one herb that leaves me at a loss. I adore roasted carrots, so this must have my name written all over it. Danke!

May 1, 2010 | Unregistered Commentermolly

Looks so beautiful! I love the idea of honey with carrot, too.

This looks absolutely delicious! Going to have to try it out.

May 1, 2010 | Unregistered CommenterMelanie

I actually thought my past life was a bunny. I can't stop eating carrot once I started. Your recipe is simple and the carrots look so yummy in the pictures. I will definitely try it!

May 1, 2010 | Unregistered CommenterGrace

Simple and lovely. I have to admit I'm a cooked carrot hater but that looks like it could change my mind!

May 2, 2010 | Unregistered Commenterliz@zested

I LOVE carrots in every form so I'll definitely add this to my "to-try" recipe cache! Thanks for a lovely idea!

May 2, 2010 | Unregistered CommenterAmanda

I've been roasting carrots like crazy in the past week because my fridge was (and still is) bursting with them! But yours look so much sweeter and more fun than my simple roast of kosher salt and aleppo pepper. I love the honey here. My husband hates cooked carrots (I assume he has mushy carrot experiences as a child) and refuses to eat them. But maybe these will change his mind.

These are beautiful!

It's been awhile and I am catching up with your latest entries! This looks amazing!! I think about you all the time and miss you very much. Love ya and keep up with this amazing website

May 2, 2010 | Unregistered Commenterdiane

This might be one of my favorites yet. Maybe I'm in the minority, but cooked carrots are probably my favorite vegetables. Make these for me. Now.


May 2, 2010 | Unregistered CommenterTerri

The carrots are SO photogenic!!! LOVE the first + 2nd last photo. [well they're all fabulous..but those are my favs ;)] Such a simple and amazing recipe.

May 2, 2010 | Unregistered CommenterAshley

what a great way to prepare carrots! i'm totally into roasting just about every vegetable i can find, but haven't made my way to carrots yet... this looks like perfection. i'll have to give it a try.

Yum... these look so good and fresh!

May 2, 2010 | Unregistered CommenterASHLEA

Hi Sara! Thanks for the sweet comment on my website. Your blog is beautiful--I can't wait to dig in. It looks like we cook similar food. :)

May 2, 2010 | Unregistered CommenterDessertForTwo

This looks simply wonderful! I keep seeing everyone preparing these delicate-looking carrots...Why does my farmers' market only have big, fat carrots?!

We strive for this every day. It is nice to know that there are others. I love the effort that went into these carrots, from seed to table. If only the farmers knew :)

May 3, 2010 | Unregistered CommenterTracy

[...] blogroll category: foodie blog name/url: Sprouted Kitchen blogger: The delightful Sara with pics by her love Hugh post i loved: Farmhouse Carrots [...]

Roasted carrots are a favourite with us too. Your recipe (and Hugh's photos) looked so scrummy that I served it last night to some dinner guests and it was a big hit! The sad part is there were no left-overs...

Thanks for sharing your recipes with us.

May 3, 2010 | Unregistered CommenterAmanda Lawrence

Wait...are there really cooked-carrot-haters out there? Such a disgrace. Yours look fantastic. I'm usually quite pleased with olive oil, salt, and pepper, but yours look pretty special.

Absolutely beautiful. And I love cooked carrots, carrots in general, but maybe especially cooked carrots. I am roasting chicken with carrots right at this very minute, even.

May 3, 2010 | Unregistered CommenterLiz

Incredible jaw-dropping photography!

Those carrots look delicious. It's always intriguing how applying heat (and other things) to certain veggies could completely change the palate experience so that one ends up loving one form and hating the other. I love love love cooked broccoli but cannot stand it raw.

May 4, 2010 | Unregistered CommenterAnother Foodie

I made these last night with purple carrots -- they were soooo delicious, and beautiful! thanks!

May 4, 2010 | Unregistered Commentertory zimmerman

Your pictures are breathtaking. And I totally relate to the feeling you describe - I just love feeding people. And I might even try and convert some sturdy cooked carrot hater with your recipe :)

May 4, 2010 | Unregistered CommenterCaffettiera

Made these carrots last night for din-din. Delish!

May 5, 2010 | Unregistered Commenterchristina d

Those roasted carrots look beautiful and delicious. I love how you left them whole.

ps I love feeding people too, and over-cooked veg.

We roast A LOT of vegetables here, usually olive oil, garlic etc but so going to try the cider vinegar, butter and onions.
I make a Moroccan dressing using harissa, lemon,olive oil, parsley- etc a fave every time, but the key to me is the rich carmelization that occurs with the roasting.
Your photographs are enough to turn a non-believer into a believer! Beautiful. Cheers!

May 5, 2010 | Unregistered CommenterDH Hunter

i love carrots. but i think i love these photos more than carrots. i must make these.

May 5, 2010 | Unregistered Commenterryan flynn

You Sing of Spring! Just beautiful and slightly elegant!

May 6, 2010 | Unregistered CommenterLaurie

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