Perfectly suited for the fall weather, this simple recipe will leave your plate looking festive and nutritious – an attribute that’s always season!
How to Choose Carrots:
Look for carrots with their tops still on, as the greens are delicate and are a great indication of their age. You can also judge a carrot by the peel – the brighter the color the fresher the carrot. Avoid carrots with lots of splits and hairy roots, these indicate an older carrot.
How to Store Carrots:
Removal of the tops is essential for a longer lasting carrot, as the greens will pull moisture from the roots. Keep them in a plastic bag in the fridge until you’re ready to roast and serve!
Pan Roast Carrots with Parsley & Honey
- raw organic carrots
- 1 tsp organic honey
- 3-4 tbsp grass fed butter
- water (see recipe for amount)
- 1/4 cup parsley, chopped
Place the carrots in a medium size pan with 1 tbsp of butter and the honey. Add water to the pan until the top of the carrots are almost covered. Once this begins to boil, begin to reduce the liquid. Add parsley to the carrots and stir until liquid is gone. Drain and serve with your choice of Beetnik grass fed beef or wild caught fish!