Oh, what a long, strange trip it’s been. Suddenly, it is the first day of fall. Looking back, summer flew by, though I can clearly recall individual days that seemed to last forever.
While I feel like I still need time to really settle in to the rhythm of fall, the thing I am most glad of is the cooler weather and the ability to cook in my kitchen again. I have missed it terribly, but so much of the summer was just too hot to live. Fall, now, this is my time. There’s just so much good food to be had.
Like these carrots, for example. I am a complete sucker for rainbow carrots. They cost a bunch more than regular carrots, but I don’t even care. Colors! Yellow ones, purple ones, even the usual orange ones are pretty spiffy when arranged prettily on a plate.
You may be surprised to learn which variety is your favorite — I love the orange varieties of carrots, but the yellow ones are my favorite, as they are milder and sweeter. The purple are a bit intense: they seem almost beet-like in their musky overtones.
A couple of notes: Go easy on the pepper (and a little heavier on the honey) if you are making this for little ones, unless yours are like my oldest, who loves spicy things about as much as she loves us. Sensitive palates may balk. Also, if your honey is a really thick variety, try zapping it in the microwave to get the right consistency for drizzling. You don’t want to use immense gobs of honey; the idea is to gently enhance the natural sweetness of the carrots, not overwhelm it.
Honey & Pepper Roasted Carrots
- Preheat oven to 450 degrees.
- Wash, gently scrub and pat dry the carrots. Lay them flat on a cookie sheet.
- Drizzle the carrots with the oil, rotating them to ensure that all sides are coated. Repeat with the honey.
- Sprinkle the carrots with pepper and salt. Place them in the oven, roasting until they are carmelized and “give” when poked with a fork (approximately 25 minutes).
- Remove from the oven and serve.