When I was planting my garden this spring (2012) I found a carrot that I had planted the spring before (2011). Just for a reference, that means that the carrot was as old as my daughter.
The only thing I can think of was that it was frozen all winter long and thawed out perfectly for me in April.
Also, that was the ONLY carrot we grew last year.
This year though…look out. Gazillions of them. In hindsight, I probably should have thinned them out a bit because when I was digging them up yesterday, they were mighty crowded.
So crowded that some of them were embracing each other…which is kind of cute, so I didn’t really mind.
The other thing I don’t mind is having a bazillion infinity carrots in my garden because as evidenced last year, they don’t ever go bad.
Well maybe not ever, but I know I have at least a year.
That gives me a lot of time to think about what do do with them. Except I might roast every single one in the oven and pour this honey dill sauce over them because they were spectacular.
Honey Dill Roasted Carrots
- 1 lb carrots, peeled and chopped into uniformly sized pieces
- 1 T olive oil
- 2 T butter (or more olive oil)
- 1 T corn starch
- 1/2 – 3/4 C vegetable stock
- 1 T honey
- 1 T dried dill
- 1 T lemon juice
- salt and pepper to taste
Preheat oven to 425 degrees
Place the prepared carrots in lightly sprayed casserole dish. (You could also do this on a sheet pan.) Arrange them in an even layer and drizzle with olive oil.
Roast in the oven for 40 – 45 minutes, flipping half way through.
Meanwhile, in a small saucepan, melt the butter. Stir in the cornstarch with a whisk until there are no lumps. Pour in the vegetable stock and keep whisking. The sauce will thicken almost quickly, so keep stirring to prevent any lumps. Once it reaches a uniform consistency, whisk in the dill and honey. Season with salt and pepper and set aside.
When the carrots are finished, pour the sauce over them and toss to combine. Squeeze the lemon juice over the top and serve warm.