Roasted Carrots in a Honey Dijon Rosemary Glaze

Recently I’ve been poking around online newspapers from the little villages around Alaska. Something I’ve noticed is that they frequently feature recipes sent in from the locals.

I came across a glazed carrots recipe from a radio station in Petersburg, Alaska (population 3,000). I really want to give the station all the credit, but upon closer Google inspection, I discovered it was taken from The Healthy Foodie blog.

My dad was roasting a leg of lamb and had first dibs on the oven, which was set at 350 degrees. So I opted to use the gas grill as an oven. The temperature wasn’t consistent, but the carrots turned out perfectly caramelized, garlicky, mustardy and a delicious side dish for lamb.

Here’s the link to the original blog post, since I’d like to give credit where it’s due. Also, her photos are a heck of a lot better than mine.

Roasted Carrots in a Honey Dijon Rosemary Glaze

 1 pound medium sized carrots
 2 Tbs. olive oil
 2 Tbs. honey
 1 Tbs. Dijon mustard
 1 Tbs. fresh rosemary, finely chopped
 2 cloves garlic, minced
 salt and pepper to taste
  • Preheat oven to 425 degrees.
  • Brush the carrots under running water. Cut them in half lengthwise and crosswise and set them aside.
  • In a medium bowl, whisk together the olive oil, honey, mustard, rosemary, garlic, salt and pepper. Add the reserved carrots. Toss to coat evenly and spread in a single layer in a shallow baking sheet lined with parchment paper.
  • Place in the oven and bake for 20-25 minutes, turning once or twice, until the carrots are tender and golden.

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