Try roasted carrots with honey herb butter with round steak
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
I like cooked carrots. The best carrots are cooked with a beef roast in a Dutch oven that allow the carrots to take on the beefy flavors. The cook may have found a recipe for the second-best way to eat cooked carrots. These roasted carrots had plenty of flavor and complemented the round steak the cook paired them with. They looked great on the plate too!
Roasted Carrots
with Honey Herb Butter
Ree Drummond
4 lb. medium carrots, peeled and cut into 1-inch pieces
3 Tbsp. olive oil
1 Tbsp. fresh thyme, chopped (I used dry, 2 tsp.)
1 ½ tsp. Kosher salt, plus more to taste
Black pepper, to taste
4 Tbsp. salted butter
2 Tbsp. honey
1 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
½ cup chopped fresh parsley
¼ cup chopped chives (I omitted these)
Preheat the oven to 400 degrees. Put the carrots in a large bowl and drizzle with the olive oil.
Sprinkle with the thyme, salt and a few grinds of pepper and toss well to coat.
Divide between 2 rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl).
Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes.
Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar and a pinch of salt.
Bring to a boil and cook until just slight-ly thickened, 1 to 2 minutes.
Remove from the heat and whisk in the mustard, and then whisk in the parsley and chives (if using), reserving a tablespoon of each garnish.
Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.