Roasted Carrots with Turmeric, Honey, and Lemon

This is something that we make at Big Bottom Market and people LOVE to eat these up. It also combines so many of our favorite ingredients into one dish. The earthiness and health benefits of turmeric are amazing and meld well with zesty lemon, and sweet local honey. In this recipe we use the French baby carrots, but you can use any ol’ carrot you want.

Serves 4

2 tbsps honey
2 tbsps extra virgin olive oil
2 to 3 tsps of turmeric
2 tsps salt
1 ½ lemons
20 French baby carrots peeled and washed
Chopped parsley for garnish

Preheat your oven to 350 degrees.

Whisk the honey, olive oil, turmeric, salt, and the juice of one lemon in a bowl.

Place the carrots on a baking sheet and drizzle with the mixture in the bowl. Coat the carrots well and then bake in the oven for about 20 minutes. After 20, take them out and squeeze half of a lemon on the carrots. Bake for another 10 minutes.

Remove from the oven, arrange on a gorgeous platter, sprinkle with parsley, and serve.

P.S. While any premium olive oil is good for this recipe, I regularly use Olive Queen. What started out as a pet project by our friends Rob and Mark has turned into an incredible small business right here in Western Sonoma County. Their love of the olive comes from travels in France, Spain, Greece and Italy. Tasting their way along the Mediterranean, they grew to appreciate the connection between olive oil and a way of life — rich in friends, food, and shared memories. From the harvest to the table, olive oil is an essential ingredient in daily life.