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Provence Roasted Carrots with Chèvre and Orange Blossom Honey

Posted by ReganJonesRD
June 22, 2014
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The perfect balance of savory & sweet, these Provence Roasted Carrots with Chevre & Orange Blossom Honey make a great side dish.

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This month's Recipe ReDux was a little out of my comfort zone. I consider myself a fairly adventurous eater and cook, but I do have a few things I stay away from -- English peas, oysters and raw poultry/fish/eggs/meat top the list... but edible flowers rank in there somewhere. I'm not exactly "opposed" to edible flowers, but I honestly don't find them practical for a family of four shopping in a very middle America, suburban supermarket. 

But then it dawned on me that "Floral Flavors" didn't mean I had to find pansies to sugar and place on top of a cake or in a salad. Something as simple as orange blossom honey or Herbs de Provence both derive part of their deliciousness from flowers... and so this dish was born.

 

When I posted these on Instagram a few days ago, I posed a rhetorical question about "when" is roasting veggies NOT a good idea. And of course, the answer is #Never. I swear if there is a veggie out there you think you don't like, break out of your comfort zone and roast it, then give it a try. 

Unless of course you're cooking for me and planning to serve English peas. Don't bother. There are some foods that no amount of herbs, honey and roasting will change my opinion of, ha! 

To see how other ReDux members are enjoying in the influence of flowers in their dishes this weekend, visit the gallery below. And be sure to check out yesterday's batch of yummy recipes, HERE

The perfect balance of savory & sweet, these Provence Roasted Carrots with Chevre & Orange Blossom Honey make a great side dish.

 

 

Enjoy these Provence Roasted Carrots w/ Chevre and Orange Blossom Honey as a dinner side dish tonight.
The perfect balance of savory & sweet, these Provence Roasted Carrots with Chevre & Orange Blossom Honey make a great side dish.

Provence Roasted Carrots with Chèvre and Orange Blossom Honey

Yield

Serves 2 to 3

Ingredients

  • 1 tablespoon olive oil
  • 12 medium-size carrots, peeled and cut in half lengthwise
  • 1/2 teaspoon herbs de Provence
  • 4 teaspoons smoked or regular honey, divided
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled chèvre

Directions

  1. Preheat oven to 450 degrees F.
  2. Toss olive oil, carrots, herbs, 1 teaspoon honey and salt in a large bowl. Spread in 1 layer evenly on a baking sheet. Roast at 450 degrees 15 minutes or until caramelized.
  3. Let cool slightly; top with chevre and remaining honey.
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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