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Wednesday, August 30, 2017

Truffle Honey Roasted Carrots


If you can't tell, truffle oil is easily one of my favorite things in the entire world.  As evidenced by this recipe.  And this recipe.  AND this recipe.  OH, AND this recipe! I put that sh^! on everthing.

At first, my husband was all like "Truffle oil is too strong!"  Now, his favorite dishes when we go out to eat include massive amounts of this liquid gold.  When I bought these gorgeous carrots from the market, I knew exactly how I wanted to prepare them.

The funny thing is I am not a huge carrot fan.  Sure, an occasional carrot in veggie dip is OK.  I hate baby carrots- mine have to be the real deal.  And don't get me started on those little square ones you find in fried rice!  Ugh, those are the worst. Remember my version of homemade fried rice?  That recipe, although the pictures make me cringe, is one you need to try right now if you have a box of white rice sitting in your fridge!

Ok Heather, reel it in and bring it back to these carrots.  I promise you, even you are not a carrot fan, you will find when prepared this way, they are delightful little veggies.  And since we are talking about carrots, I will leave you with some lyrics from a little ditty that came to mind as I was writing this...

"My mouth piece simply certified a total package 
Open up my mouth and you see more carrots than a salad 
My teeth are mind blowing giving everybody chills 
Call me George Foreman cause I'm selling everybody grillz"

Smile for me daddy... :)    





Truffle Honey Roasted Carrots
1 pound of carrots
4 tablespoons butter
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
3 tablespoons honey
1/2 teaspoon truffle oil
Fresh parsley for garnish

Preheat over to 375 degrees

In a large baking dish, scatter carrots in a single layer.  Dot the top with butter and sprinkle with salt and pepper.  Roast in the oven for 45 minutes to 1 hour, pulling them out of the oven at least twice and flipping them around to coat in butter.

Remove from oven and drizzle with honey and truffle oil.  Put back in oven and roast for another 10 minutes.  If you want them really brown, you can flip on the broiler and toast those babies up!

Remove from oven and try a carrot.  Adjust with more salt, pepper, honey or truffle oil as you see fit and then top with some bright green parsley!

**Note**
My carrots were very thin.  If you have thicker carrots, you might want to slice them into thinner sticks.  If you prefer them large and in charge, you might want to boil them for a few minutes or bake them longer to achieve a softer consistency.



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