Honey Soy Glazed Roasted Carrot

Courtesy Chef Junior Vo,O-Ku

Root Vegatables.jpg

Root vegetables include carrots, beets, radishes, turnips, rutabagas, daikon, sunchokes, as well as celery root and parsnips. A great choice for new gardeners and easy to grow!

Are carrots your favorite root vegetable? With their naturally sweet flavor—made even more intense through roasting—they are easy wins for everyone in the house. If you’re looking to make it a little bit more upscale, try this Honey Soy Glazed Roasted Carrot recipe for your next dinner party...

“Carrots are nutritious and versatile. Easily turned into puree in blenders, eaten raw, shaved or shredded onto salad or rice bowls for crunch, or braised with meat to bring out their sweetness.”

-Chef Junior Vo, O-Ku

 

DIRECTIONS

Combine equal parts honey, soy, and butter into a mixture, cut carrots into chunks, toss to coat and roast them in the oven at 375 for 20-30 minutes, or until tender. Top off with ground black pepper and chopped parsley to enjoy as a side with your choice of protein.

Bert Wood