Last weekend I went to Market Collective down in Kensignton. It was full of all kinds of vendors; handmade jewellery, vintage clothing, beautiful leather work, and, best of all, a local veg stand. The veg stand was loaded with beautiful locally grown arugula, chard, pea shoots, beets, and rainbow carrots. Beautiful, beautiful carrots. Red, white, orange, and yellow carrots, with their beautiful bushy greens still attached.
I couldn’t help it. The carrots came home with me. And I knew exactly what I wanted to do with them. Sliced diagonally, pan seared, glazed with honey, and finished off under the broiler. I added a handful of chopped pecans at the end of the broil for some crunch. Yum.
Served over some tasty greens, garnished with pea shoots, and drizzled with a white balsamic vinaigrette, those carrots made a great meal. Yummy.
Honey Roasted Rainbow Carrots
2 tbsp olive oil (pomace) (USA / Canada)
6 carrots, sliced ½” diagonally
1 tbsp raw honey
1/3 cup chopped pecans1 tsp dijon mustard
1 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil (pomace) (USA / Canada)Mixed greens & pea shoots for serving
Heat a cast iron pan over medium high heat, and preheat your broiler with a rack in the upper third of the oven. Add the olive oil (pomace) (USA / Canada) and the carrots, and sear them, stirring occasionally, to get a nice all-over sear. Add the honey, stir it in, and pop the pan under the broiler for about 7 minutes. Stir, add the pecans, and broil for another 2–3 minutes.
To make the vinaigrette, whisk the mustard and white balsamic vinegar together. Then slowly whisk in the olive oil (pomace) (USA / Canada).
Serve the carrots and pecans over some fresh greens. Garnish with pea shoots and drizzle with the vinaigrette. Enjoy!
