As soon as I licked the spoon, I knew this one was different. I then accidentally dropped my measuring spoon and confidently licked the counter spotless. After it was cooked I ate all of the crispy roasted carrot tops like no one was watching, because no one was watching. I then googled if it’s good for you to eat that many carrot tops. Turns out it’s great, so I licked the pan. Now I’m here, ready to share the wealth.
You probably haven’t noticed but I’ve been MIA for a little bit. Mostly because my cold violently lasted 3 weeks and then I spent a week working out of province in a hotel with no kitchenette, suffering painfully from the offensive effects of restaurant food. I slithered back home hanging by a thread, in my most dramatic state of mind, ate scrambled eggs and slowly started coming back to life. I want you all to know that I’m okay and I don’t have any more trips or sicknesses planned for a while so we can carry on with our wholesome lives like nothing happened.
Enjoy the fucking carrots. You never know when they won’t be there.
1 bunch of organic carrots with stems
1 tbsp olive oil
1/2 tsp sea salt
1 tsp garlic powder
2 tbsp honey
1 tbsp chocolate balsamic vinegar (I got mine from Evoolution)
1 tbsp balsamic vinegar
Preheat oven to 400F. In a large roasting pan, drizzle carrots with olive oil, salt and garlic powder. Roast for 20 minutes, stirring often so they don’t burn in one spot. In a small bowl, combine honey and balsamic vinegar. Pour over carrots and roast for another 15 minutes, stirring every 5 minutes to spread the glaze evenly.
Serve hot and sexy.