Roasted Honey-Mustard Carrot Coins
Carrots tossed in a glaze of sweet cream butter, apple cider vinegar, honey, mustard, herbs and spices. The result is a savory, flavorsome carrot that’s lightly sweet.
Nourish
Nourish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Roasted Honey-Mustard Carrot Coins
Prep Time10 Minutes
Servings6
Cook Time45 Minutes
Ingredients
4 cups organic carrots, sliced into 1/4-inch rounds
1 tablespoon extra virgin olive oil
1/2 cup + plus 1 tablespoon water
1 tablespoon unsalted butter
2 teaspoons raw apple cider vinegar
2 tablespoons raw honey
1/2 teaspoon sea salt
1/2 teaspoon L&B Garlic Powder
1 teaspoon L&B Mustard Powder
1/4 teaspoon L&B Dried Organic Thyme
Directions
- Heat the oven to 375º degrees.
- On a baking sheet, toss together the carrots, olive oil, and ½ cup of water. Roast the carrots until they’re tender and lightly browned, about 35 to 40 minutes, turning once halfway through cooking.
- In a medium saucepan, heat the butter, apple cider vinegar, tablespoon of water, honey, salt, garlic powder, dried mustard, and thyme over low heat, whisking until slightly thickened, 1 to 2 minutes.
- Transfer the roasted carrots to the saucepan and toss with sauce until evenly distributed. Transfer to a serving platter and serve hot.
10 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Directions
- Heat the oven to 375º degrees.
- On a baking sheet, toss together the carrots, olive oil, and ½ cup of water. Roast the carrots until they’re tender and lightly browned, about 35 to 40 minutes, turning once halfway through cooking.
- In a medium saucepan, heat the butter, apple cider vinegar, tablespoon of water, honey, salt, garlic powder, dried mustard, and thyme over low heat, whisking until slightly thickened, 1 to 2 minutes.
- Transfer the roasted carrots to the saucepan and toss with sauce until evenly distributed. Transfer to a serving platter and serve hot.