This recipe uses carrots from our second to last CSA. I find that the vegetables in our farm share have much more flavor than store bought veggies. I think that this may be because the super market provides consumers with (almost) all types of fruits and vegetables year round, even if they are not in season. If it were up to me then I would buy solely from local farms. However, I acknowledge that amidst a busy schedule, Stop & Shop is sometimes the only choice.
-10 large carrots, thoroughly cleaned
-1 TBS olive, grapeseed, or coconut oil
-2 TBS ghee
-1 tsp raw honey
-1/4 tsp cinnamon
-1 tsp thyme (optional)*
Preheat oven to 425. Line a baking tray with foil, then place carrots on top. Massage carrots with oil and sprinkle with salt and pepper. Roast carrots for 15 minutes, stir the tray, then roast for an additional fifteen (or until the carrots are slightly charred). In a small pan, heat the ghee, honey and cinnamon. After you remove the carrots from the oven, drizzle honey-glaze over them.