This recipe is one my mother introduced me to over a year ago. It is from one of her favorite cookbooks, The 150 Best American Recipes edited by Fran McCullough and Molly Stevens. Every recipe she has tried from that book has been successful, so I felt it was about time I borrow the book. More recipes from it soon to come, including Sage, Brown Butter and Sharp Cheddar Mashed Potatoes!
This recipe was created by Tom Collicchio (love him!) and published in the New York Times. The best part is it could hardly be simpler: tender young carrots are pan roasted in a bit of olive oil, seasoned with salt, fresh ground pepper and fresh sprigs of rosemary, then drizzled with a mixture of melted butter and honey. Simple as that, and delicious!
16 long thin carrots- tops trimmed, the recipe calls for peeling them, but the skin on the ones I bought was so thin and tender I simply gave them a through cleaning
Sea salt (original recipe called for fleur de sel but I guess I am just not fancy enough!) and fresh ground pepper
2 TBS olive oil
4 Rosemary sprigs
4 tsp honey
1 TBS butter
Simply heat the olive oil in a large pan, and pan roast the carrots in a single layer 15-20 minutes until tender and golden brown. Sprinkle with salt, pepper, and rosemary sprigs, then, just before serving, add the honey and butter and stir well to coat.