Featured Food: Honey


Honey Roasted Carrots



2 lbs carrots, cut on the diagonal into 2-inch lengths and halved lengthwise
2 tablespoons honey
2 tablespoons bourbon (such as West of Kentucky Bourbon by Sonoma County Distilling Co.)
1 tablespoon olive oil
2 tablespoons butter
Coarse salt and ground pepper



Preheat oven to 450 degrees. Toss carrots with oil; season with salt and pepper.  Place on a baking sheet. Roast, tossing once, until tender (about 30 to 35 minutes).

Meanwhile, melt butter over medium heat in a saucepan. Remove from heat, and stir in bourbon and honey. Return to heat, and bring to a boil (stirring continually) until mixture is syrupy (takes about 5 minutes). Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Serve.





Recipe by Rachel Crockett