I’ve never been a big fan of cooked carrots. Mushy flavourless orange circles of my childhood always come to mind. My aunt Donna used to always tell me to eat my carrots because they would make my hair curly. I had curly hair as a child, so this was yet another reason to hate carrots.
I recently discovered carrots aren’t so bad if they aren’t boiled into a flavourless mush. I also get endless compliments on my ‘hair commercial’ hair as my friends call it, so maybe aunt Donna was on to something.
This recipe was more of a flavour experiment than anything else. To be honest, I didn’t have high hopes for the apple cider and rosemary carrot combination.
I was pleasantly surprised when I removed the roasting pan from the oven. The flavours complimented each other really well and the apple cider gave this dish a great infusion of fall spices. Roasting the carrots also helped maintain their texture and, like roasted sweet potatoes, they absorbed other flavours quite well.
1 lb baby carrots, peeled and tops removed
1 apple, cored and sliced
1 Tbsp. olive oil
1 Tsp. fresh rosemary
¼ cup apple cider
1 Tbsp. honey (or maple syrup)
salt and pepper to taste
Preheat oven to 400
In a large bowl toss carrots and apples in olive oil and rosemary. Sprinkle with salt and pepper.
Transfer carrots and apples to a medium roasting dish and pour apple cider over top.
Cover with foil and roast for 15 minutes.
Remove foil and drizzle carrots with honey. Cook uncovered for 30 minutes, until carrots are tender and liquid has reduced.
Serve warm, drizzled with sauce.