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Farmhouse Carrots

Farmhouse Carrots
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  • 2 bunches
    carrots (about 15 carrots)
  • 1 cup
    thinly sliced spring onions
  • 1/4 cup
    roughly chopped savory
  • 2 tablespoons
  • 1 1/2 tablespoons
    unsalted butter
  • 2 tablespoons
    apple cider vinegar
    fresh chives, for garnish
  1. Preheat oven to 400°F.
  2. In a small bowl, warm the butter, honey and cider vinegar together. Break apart the rings of the spring onion. Add the slices and the chopped savory into the honey mixture and let it all marinate. Set aside.
  3. Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.
  4. Line a baking tray with foil or parchment paper (I didn’t do this, and I wish I did, much easier to clean). Spread out the carrots in a single layer.
  5. Drizzle the honey mixture over and gently toss to coat. Generously sprinkle coarse salt and pepper.
  6. Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance too them.
  7. Garnish with fresh chives.

If you cannot find fresh savory, I would use three parts fresh thyme to one part rosemary as an alternative.

Nutritional Information
Serving Size: 4
  • Calories 114.7
  • Carbohydrates 23.8 g
    • Dietary fiber 8.4 g
  • Cholesterol 3.7 mg
  • Fat 2.9 g
    • Saturated fat 1.5 g
  • Sodium 11.4 mg
  • Protein 3.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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