Roasted Carrots + Orange Blossom Honey Reduction
Did you know carrots belong to the parsley family ? Carrots have been around for thousands of years and are one of the most popular root vegetables.They are one of my favorite side dishes to prepare both throughout the year and on special occasions such as Easter.This recipe for Roasted Carrots + Orange Blossom Honey Reduction both enhances and complements the sweetness of the carrots.
Carrots | when roasting make sure your carrots are about the same size this will ensure even cooking
Honey | Buy good quality honey from your local farmer’s market , if possible
Carrot Facts :
Carrots are both versatile, easy to prepare and rich in *polyphenols ,carotenoids and ascorbic acid.
Carrot leaves should be trimmed as soon as possible, leaving them on depletes carrots of both moisture and vitamins
Carrot greens are edible, add them to soups and salads
Store carrots in the vegetable bin of the refrigerator, keep them away from apples-these produce ethylene- and can cause a bitter taste in carrots.
Carrots that have become limp can be re-crisped by placing them in a bowl of ice water.
* Polyphenols play a major role in the prevention of cancer, cardiovascular, and neurodegenerative diseases.
** Phytochemicals -anti inflammatory and antioxidant substances that can produce plasma lipid modifications and have anti -tumour properties.
In this recipe the sweetness of the carrots is enhanced by both roasting them and by the addition of an orange blossom honey reduction.