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 inspection, I discovered it was lifted 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.
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.