“I don’t need a pot of honey, I’d be grateful for a platefull.
When I’m rumbly in my tumbly, then it’s time to eat!”
-Winnie the Pooh
There is something about honey that screams Spring to me. It may be because the flowers are blooming and the bees are buzzing or I could just be obsessed. Either way I find myself wanting to add it to anything and everything, with some really great results!
There are many wonderful (and surprising) benefits to honey. It’s definitely not your average sugar substitute! One of honey’s most fascinating benefits is it’s anti-bacterial properties. During production, bees deposit an enzyme that creates hydrogen peroxide, a compound of oxygen and water that helps to fight infections. Add that to carrots, which are packed with antioxidants, beta-carotene and vitamin A, and you are looking at a super snack for your body.
The best thing about this recipe is that while there are only 5 ingredients, your taste buds will come to life. The sweetness of the roasted carrots and the honey blend perfectly with the richness of the cinnamon and paprika. Make sure to use enough oil on the carrots when preparing to cover the flesh. This will maximize the flavors and keep the skins from drying out.
I like to make this using full carrots that are cut lengthwise. They look great when serving and if you are having as a snack you can easily eat with your fingers. These also taste great chilled. You can slice them up and add them to a spinach salad or eat as a snack on the go.
Entertaining tip: I like to serve this dish with my Sweet and Spicy Asparagus (recipe coming soon). I place both on a cutting board and serve right on the table. It makes them easy to grab and the cutting board is a fun way to add a rustic touch to your table.