Last month I was out in the Hamptons for a wedding and got to do a little farm stand hopping on my way back to town. I love visiting summer hot spots in the off-season, especially places like Long Island which, when all the scene-iness is removed, is so full of local magic.
My friend Sarah took me to one of her favorite spots, Fair View Farms in Bridgehampton. We got to visit their pumpkin patch, shoot corn husks out of a massive launcher, and fill up our baskets with a boatload of carrots.
I might have overlooked these beauties in favor of the four beautiful eggplant varieties (some which eventually became this), but Sarah told me that she’d been making honey roasted carrots all fall that were sweet as candy. So I made off with a bunch of perfectly imperfect multi-colored heirloom carrots and lugged them back to town with easy instructions on what to do with them.
As most of you already know, I can be a very lazy cook. So I was relieved to hear that Sarah doesn’t peel her carrots before throwing them hair and all into the oven with honey, thyme, and olive oil. They’re so easy, I’m almost embarrassed to be writing about them. But the key is to have patience and wait for the carrots to shrivel and caramelize, so they truly melt into your mouth.
I made them again recently with a hit of turmeric and cumin for a slight Middle Eastern vibe. No matter how simple you keep them though, they’re a stunning side dish for the holidays, especially for those trying to round out the turkey and stuffing with something more gluten-free friendly.
Honey Roasted Carrots with Thyme
- Preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper. Toss the carrots with the oil, honey, salt, and thyme until well-coated. Arrange in an even layer and bake in the oven until browned and caramelized, about 30 minutes. Allow to cool on the pan for a few minutes.
- Serve warm or at room temperature.