Smoky Sweet Rainbow Carrots

As you already know, my favorite way to prepared vegetables is to roast them.  Here is a one of my favorite ways to put rainbow carrots on our plates.  Not only are their colors stunning, their natural sweetness is enhanced by the honey while the cumin and paprika provide an outstanding flavor contrast.

Smoky Sweet Rainbow Carrots with young leeks

Because I always get my carrots from the CSA or Farmer’s Market (or buy organic in the winter months), all they need is a good wash and a rough chop to make them almost oven-ready.Using a foil lined baking sheet as your work space, combine your chopped carrots and 1-2 young leeks cut to the same length, and toss with 2 tbs olive oil, 2 tbs grapseed oil (or another high smoke point oil), 2-3 tsps local honey, 3/4 tsp cumin, and 3/4 tsp smoked sweet paprika (the measurements noted here produce a mild and subtle flavor—if you like a bit more intensity from your honey and spices, add a bit more).  Once evenly coated and spread is a single layer (don’t crowd them on the baking sheet), and pop them in a 400 degree oven for 20-25 minutes (depending on the thickness).

Check on them occasionally, turn once (so they will caramelize evenly), and once they are browned and crispy on the outside, and tender on the inside, pull them out, and enjoy!

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