Roasted Carrots. Image by Donna Svennevik.

Carrots are decidedly a vegetable and therefore appropriately penitential – even when they are tossed in olive oil, honey and sprinkled with thyme. I’ve yet to find the perfect oven temperature/cooking time combination. These days, I go with 425F for about 15 minutes. The honey makes it tricky, so check often near the end to make sure they don’t burn. I served it with some home-made macaroni and cheese.

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