Honey Roasted Carrots

I'm a big fan of sweet and savory together. I love fruit and cheese, I love pretzels and ice cream, I (very occasionally!) love french fries and ketchup. And I love these honey roasted carrots.

This recipe is simple, straightforward and damn tasty. It takes carrots, an inexpensive ingredient that most people love, and just ramps up their natural flavor with a touch of honey and salt.

Of course, carrots don't just taste good - they're exceptionally nutritious, especially for pregnant women. Carrots are rich in beta carotene, which is converted by your body into Vitamin A. This fat-soluble vitamin is valuable for the development of your baby's lungs, kidneys, eyes, bones, teeth, central nervous system and heart (so, you know, lots of important stuff!).

Vitamin A is also crucial for you at the end of your pregnancy: it helps to protect against infections and to repair tissues damaged during labor and delivery. 


It's important to note that high doses of preformed Vitamin A, which is found in some animal products, can cause birth defects; there is no such risk from the Vitamin A derived from beta carotene in fruits and vegetables, so you can eat as many as you want without worry. 


Ingredients
(serves about 4-6)

• 1 1/2 pounds organic carrots
• 2T virgin coconut oil, melted
• 3T honey (plus additional 1-2T, optional); if you're a vegan, you can substitute maple syrup
• freshly-ground salt and pepper

Preheat oven to 425 degrees. Place parchment paper on a large baking sheet. Peel or thoroughly wash carrots and cut into long, uniform spears (you could make chunks or keep the carrots whole, but be aware that it will affect cooking time).

Toss the sticks with the melted oil, honey, and some salt and pepper until evenly coated. If your carrots are quite cold, you may see the oil hardening a bit, which is okay; it'll melt again in the oven.

Spread in an even layer on the baking sheet. Roast for 30 minutes; I use a large silicone spoon to turn the carrots over halfway through the cook time, for more even roasting. The carrots are done when they're tender but crisp with some caramelization. 

As soon as you bring the carrots out of the oven, drizzle with additional honey, if using. This not only sweetens them even more, it melts quickly to add a lovely glaze. Crack some more salt and pepper over the cooked carrots, to taste. You'll find that the salt will actually heighten the sweet flavor of the roasted carrots.

If you have any leftovers (don't count on it, but it could happen!), I think these carrots are great as a snack, at room temperature. I like to sprinkle some sesame seeds on top for an added crunch and boost of protein/fiber/calcium.

NOTE: Use additional baking sheets if you're going to make more than the 1 1/2 pounds, because overcrowding won't allow the carrots to roast successfully. I made about five pounds of these carrots for Easter; I did it in three batches.