Honey Roasted Carrots with Wild Cranberries and Thyme
Ingredients
2 pounds carrots
1/2 cup wild cranberries
a sprig or two of thyme
3 tbsp butter
3 tbsp local honey
1 cayenne pepper OR 1/2 tsp ground cayenne pepper (optional for a sweet and spicy twist)
fresh ground pepper (to taste)
Preheat oven to 425℉.
Mix butter, thyme, honey and ground cayenne pepper in a heat resistant dish and warm until butter is melted, set aside. Halve carrots lengthways and place in a greased baking dish with cranberries and cayenne pepper.
Bake for 18-22 minutes (depending on size of carrots) or until ALMOST fork tender.
Remove from oven, cover with butter mixture and bake for another 5 minutes, keeping careful watch so you don't burn the honey.
Hit a little fresh cracked pepper on top and serve...but be careful the honey is lava fresh out of the oven.
Dinner hack: serve beside wild rice or quinoa to make the most of the cranberry butter sauce. We make lots because this is a hit with everyone but scale around as necessary!
The carrots and cayennes pictured were grown in Matheson, Northern Ontario by the Black River Cooperative, the cranberries and thyme are thanks to the Black River Foraging Co. and the honey came from our local hero Bob Burling of Bobs Honey.
Recipe submitted by Mike Degagne from Black River Cooperative. Mike is also the LFFC Northeast Regional Coordinator.