Recipe of the day          August 1

Honey-Roasted Carrots          Serves 4-6

16 carrots with leafy tops
2 tsp. olive oil
1 Tbsp. unsalted butter
1 Tbsp. honey
Sea salt
Freshly ground pepper

Preheat oven to 425.  Twist the tops off the carrots, leaving a 2" nub; wash and scrub the roots.  Place the carrots on a rimmed baking sheet and drizzle with olive oil.  Roll the carrots back and forth to coat before placing in the oven. 

Melt the butter and honey together in a small saucepan and keep warm.  Shake the carrots occasionally as they roast.  Remove from the oven when they are browned in spots and a sharp knife easily pierces them but meets a bit of resistance at their core (15-20 minutes, less for very thin carrots).  Drizzle the honey butter over the carrots, roll them around to coat, and place them back in the oven.  Shake the baking sheet frequently and remove the carrots when their skin begins to caramelize and a knife easily slides through them, about 5 more minutes.  Season to taste with salt & pepper.

From:  Grow Cook Eat   A Food Lovers Guide to Vegetable Gardening
            By:  Willi Galloway