Carrots are a weird food — though very nutritious and well worth eating. Raw they are hard and crunchy, and cooked they can become soft (sometimes too soft). But their flavor also changes when they cook, and often not for the better. The secret to truly yummy carrots is to cook them so that the carrots themselves start to brown, and to balance out the carrots’ flavor with some caramelized sweetness and perhaps a bit of contrasting tang. This recipe does just that: we roast the carrots at high heat in the oven after treating the carrots with a glaze made of olive oil (helps to transfer heat), honey (sweetness), and balsamic vinegar (tang). We add a bit of cumin to make it less “carroty” and add some salt to enhance the flavors.
Recipe here.
Enjoy,
Kevin
