Caramelized Rainbow Carrots With Honey + Arugula
Caramelized Rainbow Carrots With Honey + Arugula makes for a delicious and healthy side dish. With roasted rainbow carrots wrapped in a honey, garlic sauce garnished with roasted sunflower seeds and baby arugula.
Ingredients
- 2 Pounds - Organic Rainbow Carrots
- 1 Cup - Organic Grass Fed Butter
- 5 - Organic Garlic Cloves Minced
- 1/4 Cup - Organic Raw Honey
- 1/6 Cup - Organic Fresh Dill Chopped
- Your Preference - Pink Himalayan Salt
- Your Prefference - Freshly Ground Organic Black Pepper
- 1 Cup - Organic Vegtable Broth
Instructions
Caramelized Rainbow Carrots With Honey + Arugula -
Caramelized Rainbow Carrots With Honey + Arugula makes for a delicious and healthy side dish. With roasted rainbow carrots wrapped in a honey, garlic sauce garnished with roasted sunflower seeds and baby arugula.
Rainbow Carrots -
Prepping Rainbow Carrots -
Scrub your rainbow Carrots and remove any debris, then cut into bâtonnet cuts ¼-inch by ¼-inch and is about 3-4 inches long. Add organic vegetable stock, 1/2 cup of butter and sautée carrots on medium/ high for 15 minutes, or until carrots are fork-tender. When done place in bowl -
Fresh Dill -
Prepping The Sauce -
Chopp your garlic, fresh dill, and place in sautée pan with the other 1/2 cup of butter. Sauteing over medium-high heat until slightly golden, then remove. (Do not burn)
Mixing -
In a large bowl whisk together the honey and garlic sauce. Then toss carrots, roasted sunflower seeds, and freshly ground salt & pepper. Mix well.
Roasting Carrots -
Transfer rainbow carrots to a lightly greased baking sheet in a single layer, so they roast evenly. Roast the rainbow carrots on broil for 5-10 (+/-) minutes on high, so the edges of carrots are slightly crisp.
Fresh Baby Arugula -
Serving -
Place roasted carrots onto serving platter and garnish with a little extra dill + baby arugula.
* To keep all the medicinal benefits of honey do not heat. Instead, add the honey to the carrots after broiled.
Notes
How to Bâtonnet Carrots -
Bâtonnet is a French vegetable cut and is often a starting point for other cuts. A true bâtonnet cut measures ¼-inch by ¼-inch and is about 2 to 3 inches long.
To bâtonnet carrots, Peel the carrot and cut it into 3 to 4-inch lengths. Slice carrot in half so that one side produces a flat surface, then repeat with remaining sides.
Cut into uniform planks about ¼-inch across. Stack a few planks at a time and slice them into ¼-inch-thick strips.
