Carrots seem to be a really polarizing vegetable, in the sense people either love them raw and hate them cooked, or vise versa.
I love carrots up until the point they are mush, but then I love carrot based soups, so we can chalk this up to me being a texture diva.
I originally found this recipe on facebook from The Sassy Dietitian and “tucked” the idea away in the back of my mind, as Pat love carrots, and I figured I’d make this for him when he was able to tolerate a bit more fiber.
However, this idea resurfaced when I volunteered for the job to bring a vegetable side to our family Christmas. Let me give you some background on my family – we are a meat and potatoes family (which is fine) but no one is beating down my door to please bring a kale salad to family Christmas. So I made it my mission to bring a vegetable they would love…or at least like a little bit.
Carrots are one of my favorite vegetables – probably because there was a substantial amount of time when carrots where one of the ONLY vegetables I liked (I wish I could say that was when I was little….). However, I’ve never really enjoyed them mushy or even warm. Until I moved in with Pat, he steams them a lot, and likes them like that – and now, so do I!
Carrots are a root vegetable – so they do have a bit more carbohydrate in them ~ 11 g per cup raw; ~12-13 g per cup cooked. Carrots are an EXCELLENT source of Beta Carotene which is a precursor to Vitamin A (one of our antioxidant vitamins), speaking of which carrots are also decent sources of Vitamins C and E (our other two antioxidant vitamins). They are also a good source of Potassium, Vitamin B-6 (and other B vitamins), fiber, and other trace minerals such as Phosphorus, Magnesium, Manganese etc.
I think it’s safe to say carrots are nutritious.
So onto the “food-stuffs”. As per usual, I did make a few minor adjustments, however much fewer than normal. I mainly only adjusted the portions because I was making enough for 30-ish people. The original recipe was very easy to double. Below is what I ended up doing.
Rosemary Honey Mustard Carrots
- 3 1/2 lbs carrots, ends cut, & sliced
- 1 cup extra virgin olive oil
- 1/2 cup honey
- 1/2 cup dijon mustard
- 1 1/2 Tbsp rosemary
- salt & pepper to taste
- Preheat oven to 400
- On 1-2 baking sheets line with parchment paper arrange the carrots evenly over the baking sheets
- In a medium bowl whisk together your olive oil, mustard, honey, rosemary, salt & pepper until they are a nice smooth mixture
- Once the mixture is ready pour over the carrots – you can take a spatula and make sure each carrot has some on it.
- Bake from 20-35 minutes flipping once.
I chopped the carrots the night before to save time in the morning. When I got up to make everything it was so easy, I let the oven preheat while I made the honey-mustard “sauce” then I just put everything together.
I only baked the carrots for about 20-25 minutes. Again everyone’s oven with different altitudes will be different. In my oven after 20 minutes or so these were perfectly fork tender, and not mush. I also knew when I got to mom’s for Christmas they would go in the oven again to be warmed.
Overall this recipe was easy to make, it was nutritious, and it was delicious. I was so happy with how it turned out. What I LOVE about this recipe too, is the ease it took to make – seriously chopping the carrots is what takes the most time. But this is not only great for the Holidays – but it would be PERFECT as a vegetable side for weekly meal preps!!!