Honey Lavender Roasted Carrots
Carrots are the unofficial vegetable of Easter, and these are the ones that disappear first. Roasted until caramelized, glazed with honey and butter, then finished with a few twists of lavender.
Carrots are the unofficial vegetable of Easter, and these are the ones that disappear first. Roasted until caramelized, glazed with honey and butter, then finished with a few twists of lavender.
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Why this pairing works
Roasting concentrates the carrots' natural sugar, and honey makes those browned edges taste like candy. Lavender adds a soft herbal note that keeps the dish from feeling too sweet.
Serves 6 Prep 10 min Cook 30 min
Ingredients
- 2 lb slender carrots, or large carrots halved lengthwise
- 2 Tbsp olive oil
- Lavender Salt Grinder, to taste
- 2 Tbsp Lavender Wildflower Honey
- 1 Tbsp butter, melted
- Culinary Lavender Grinder, 2 or 3 twists
- 1 Tbsp fresh parsley or dill, chopped
Directions
- Heat the oven to 425°F. Toss the carrots with the olive oil and season with Lavender Salt.
- Spread on a sheet pan in a single layer and roast 20 to 25 minutes, shaking the pan once, until browned in spots.
- Whisk the honey and melted butter. Drizzle over the carrots and toss right on the pan.
- Roast 5 minutes more, until glossy and tender when pierced with a fork.
- Finish with a few twists of the lavender grinder and the fresh herbs.
Make it your own
- Use rainbow carrots for an Easter table that looks like a spring garden.
- Swap the herbs for a sprinkle of Herbes de Provence with Lavender before roasting.
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