Side, Fall, Gluten Free, Spring


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.