This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
- Servings: 6
Source: The Martha Stewart Show, February Winter 2008
- 3 tablespoons butter
- 2 bunches heirloom carrots, peeled, trimmed and halved lengthwise
- 2 shallots, thinly sliced
- 1 large sprig fresh thyme, leaves only
- 2 tablespoons pure honey
- Coarse salt and freshly ground black pepper
Preheat oven to 400 degrees.
Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.
Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.
Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.