By Chef Ella Freyinger

July 2020

2 Servings

Ingredients

  • 2 bunches carrots
  • 2 tablespoons olive oil
  • 1 tablespoon poppy seeds
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 4 sprigs mint leaves

Steps

  • Preheat oven to 425°.
  • Cut carrots into 1/2” chunks. (I like to cut irregular pieces.)
  • Place the carrots on a sheet tray and toss with olive oil and salt.
  • Roast the carrots for 25 minutes or until they begin to caramelize.
  • Remove from the oven and add the honey and poppy seeds.
  • Return to the oven and cook for another 5 minutes.
  • Top with mint leaves.
  • Enjoy! Tag our Chef @chefellafreyinger in your creations!

 

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