A very simple - yet very delicious - side dish.
This dish was inspired by one of my favorite blogs: Cannelle Vanille. I transformed some ingredients, and disregarded the additional garnishes, all the while holding on to the simplicity and elegance of the carrots. Because, who knew how beautiful whole baby carrots really were?
I am so ecstatic to say that in March I will be going to Seattle - to attend a food photography and styling workshop hosted by Aran from cannelle vanille and Chelsea from frolic! I will be learning more about the finesse of styling food and props for photographs, and plenty of camera skills I am still barely figuring out on my own (e.g., natural light sources that aren't natural light?!). Not to mention how incredible both of their blogs are... this will be quite the experience on so many levels.
Spending the weekend in Seattle also means visiting a great friend that I rarely am able to see, and that will be equally as wonderful.
honey glazed carrots roasted with rosemary-infused olive oil + garlic
If serving for more than 2-3, this recipe should be doubled.
1 bunch of baby carrots, peeled + halved lengthwise
1 tbsp good honey
3 tbsp rosemary olive oil, recipe follows
2 cloves garlic, thinly sliced
salt + pepper
rosemary for garnish
for the rosemary-infused olive oil:
1 cup extra virgin olive oil
6 to 7 sprigs of rosemary
For the rosemary-infused olive oil, cook the two ingredients in a small saucepan at medium-high heat. Once the oil begins to sizzle turn to low. Cook for 5 minutes. Pour mixture into a small mason jar or other sealed container. Keep in the refrigerator for up to 1 month.
Preheat the oven to 350 degrees. Mix honey, rosemary-infused olive oil, a sprinkle of salt and pepper in a small bowl. Cover the carrots with 3 tablespoons of this mixture and place in a glass or ceramic baking dish. Put garlic slices on top of carrots.
Roast in the oven for 20-25 minutes depending on the size of the carrots. Check and test until desired tenderness is reached. Drizzle remaining honey + olive oil mixture on the carrots and serve.