Charred Honey Dijon Rainbow Carrots
Heat, sweet, and a savory caramelized char make these gorgeous rainbow carrots an absolute gem for weeknight meals and entertaining.
I absolutely love vegetables and have always enjoyed a vegetable heavy lifestyle. From the way they make me feel from the inside out, to the limitless creativity in the kitchen when it comes to cooking delicious vegetable based meals and snacks, this girl is just passionate about her veggies!
So anytime people tell me they think vegetables are boring...a little piece of my heart breaks.
Once the shock from this claim subsides, I then immediately insist they come over for dinner so I can show them the light! With dishes like these Charred Honey Dijon Rainbow Carrots.
They’ve got the perfect bit of heat and sweet, a subtle crunch remaining in their bite, a crispy caramelized char, and a toasty, nutty sesame seed pop. TBH, I may eat these at the dinner table like a civilized human being with a fork and knife, but even once they’re cold or have been sitting out a while, you can catch me walking around the house holding one to snack on. They're just. so. good!
FOR THE LITTLES: I sometimes make a few of these carrots tossed with yellow mustard instead, because Cecily isn’t all about that heat in her food quite yet. Baby steps, sometimes, when it comes to our littles.
These carrots are simple enough to prepare for weeknight meals, but also elegant enough for entertaining friends for dinner - even the skeptics! Because just look how they sparkle.
If you make these sweet and spicy carrots, be sure to tag @threebirdsonestove so I can see how you're enjoying! Enjoy this recipe as a side with dishes like my Braised Short Ribs, Seared Pork Chops, Creamy Parmesan Polenta, Steakhouse Style Brussies, Perfectly Sautéed Mushrooms, and more.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Yield: 1 Pound, Serves 2-3
6 medium size rainbow carrots, about 1 pound, peeled
¼ cup Dijon mustard
¼ cup honey
½ teaspoon cinnamon
1 tablespoon ghee, softened
Kosher salt to taste
Freshly ground black pepper to taste
1 teaspoon sesame seeds
Preheat oven to 400 degrees F.
Add Dijon, honey, cinnamon, ghee, salt and pepper in a large bowl. Stir to combine.
Toss carrots in the bowl to coat, and then place in a single layer on a parchment paper lined sheet pan. Drizzle with any leftover glaze in the bowl. Sprinkle with sesame seeds.
Roast for 45 minutes. Rotate twice throughout for even charring. Cool for 5-10 minutes and serve warm.