Tony and I were going over to a friend's house for Sunday dinner. Our friends were making lobster tails and twice baked potatoes, so I was going to be bring a vegetable. I had bought some tri-colored carrots at Whole Foods earlier in the week without much of a plan to use them in anything in particular so the idea started there. I often cook vegetables in lemon juice, but adding some honey was an easy thought. I had some time thyme from a dinner earlier in the week, so why not include that. And what is better that goat cheese?
Ingredients:
1 large bag tri-colored carrots, peeled and cut into 4 inch sticks
1 tablespoon olive oil
1 tablespoon honey
juice of 1 lemon
1 tablespoon thyme leaves
1 1/2 tablespoons goat cheese, crumbled
Preparation:
1. In a gallon ziploc, toss carrots, olive oil, honey, and lemon juice.
2. Preheat oven to 400 degrees. Line a baking sheet with a silpat mat. Place carrots in a single layer on the lined baking sheet.
3. Bake carrots for 20-25 minutes, until soft.
4. Remove carrots from the oven and sprinkle with thyme leaves and goat cheese.
Ingredients:
1 large bag tri-colored carrots, peeled and cut into 4 inch sticks
1 tablespoon olive oil
1 tablespoon honey
juice of 1 lemon
1 tablespoon thyme leaves
1 1/2 tablespoons goat cheese, crumbled
Preparation:
1. In a gallon ziploc, toss carrots, olive oil, honey, and lemon juice.
2. Preheat oven to 400 degrees. Line a baking sheet with a silpat mat. Place carrots in a single layer on the lined baking sheet.
3. Bake carrots for 20-25 minutes, until soft.
4. Remove carrots from the oven and sprinkle with thyme leaves and goat cheese.