Caramelized Carrots
Ingredients
2 lbs.
carrots, washed, peeled and ends trimmed
2 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tbsp.
Kowalski's Pure Honey
1 tsp.
rice vinegar
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
3 tbsp.
brown sugar
1 tbsp.
tricolor quinoa
½
lemon, zested (zest reserved)
- garnishes, to taste: chopped fresh Italian parsley and finely chopped dried cranberries
Directions
- Preheat oven to 400°.
- Cut carrots lengthwise, if needed, to ensure all pieces are similar in width and no more than ½" thick (very thin carrots may not need to be trimmed).
- In a large mixing bowl, toss carrots with oil, honey, vinegar, salt and pepper.
- Transfer carrots to a parchment-lined rimmed baking sheet; bake in preheated oven for 20 min., stirring occasionally.
- Sprinkle brown sugar evenly over carrots; return to oven and cook, stirring regularly, until carrots are very dark on the edges and flat sides (15-20 min. more).
- While carrots finish cooking, add quinoa to a dry skillet over medium heat; cook, stirring occasionally, until fragrant and lightly toasted. Remove from heat; set aside.
- Garnish carrots with reserved lemon zest, toasted quinoa, parsley and cranberries; drizzle with fresh lemon juice.
