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Roasted Carrots with Chestnut Honey, Hazelnuts, Mint & Yogurt

The chill of autumn is the perfect time to bring out the Italian Chestnut Honey. We love the this honey for its distinctive flavor and floral notes and it seems almost too good to be true that it is also wonderful for our health and high in antioxidants and minerals. This recipe is a quick and easy side dish to an autumnal meal.  We especially love to prepare this on Thanksgiving, when your oven is already warm and ready to roast!  The sweetness of the carrots, the brightness of the mint, and the honey's floral notes all play brilliantly together.  The carrots can be prepared ahead of time and served at room temperature or slightly re-warmed for convenience.  

 

Roasted Carrot Recipe

Ingredients:

24 carrots, topped trimmed
1 T extra virgin olive oil
pinch of salt
For the dressing:
1/2 lemon, juiced
1 t sea salt
2 t chopped mint
2 T Chestnut Honey
2 T extra virgin olive oil
1 c Greek yogurt
1/4 cup toasted hazelnuts, chopped

Procedure:

1.  Preheat the oven to 400°.  
2.  On a baking tray, lay out the carrots with even spacing, season with salt and drizzle with olive oil.  Roast until the tips are caramelized and the carrots have softened.
3.  Meanwhile, prepare the dressing:  In a small bowl add the lemon juice, salt, and chopped garlic.  Whisk until the salt has dissolved.  Add in the honey, mint and olive and whisk to bring together.  Taste for seasoning.
4.  When the carrots are removed from the oven and slightly cooled, plate on a platter with the yogurt spread beneath, drizzle over the dressing and sprinkle the hazelnuts, if using.  
Serves 8 as a side dish.

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Our cinnamon honey is a go-to natural sweetener for chais and black teas, but we get particularly excited over its versatility in the kitchen.  Simply adding a drizzle to roasted vegetables or as an accent on a cheese board, there are so many (possibly too many) places that cinnamon honey can become an addiction.  Rich in Vitamin C & antioxidants,  this spicy ginger soup feels like an indulgence, when it couldn't be healthier or simpler!

Carrot Ginger Soup with Cinnamon Infused Honey ( V & GF )

Serves: 4-6

Time: 1 hr

Ingredients:

5 medium carrots
1 large yam peeled and cut into ½ inch medallions
2 T virgin coconut oil
A 2 inch piece of ginger peeled and thinly sliced (medallions are easiest to cut)
1 smashed clove of garlic, peeled
¼ tsp turmeric 
Saratoga Tea & Honey Cinnamon Honey
Chives for garnish
optional garnishes:  plain Greek yogurt, pan roasted mushrooms

Procedure:

    1. Preheat the oven to 400°. Cut the thick end of the carrots in quarters length wise, and if needed the smaller end in half. Try to have all the carrot pieces the same thickness so they can cook evenly.
    2. On a baking sheet add your carrots and yams, drizzle with coconut oil and sea salt to taste. Roast at 400° until golden and caramelized. About 35-45 minutes
    3. In a small pan, sautée the garlic and ginger in 1 T coconut oil.  Once softened, add in the turmeric and a  1/2 tsp cinnamon honey and cook another minute longer to bring the flavors together.
    4. When carrots and yams are done roasting, combine them with the garlic and ginger in blender. Blend with 2-3 cups of water until you have your desired thickness.
    5. Serve with a dollop of yogurt (optional), a drizzle of cinnamon honey and a sprinkle of freshly sliced chives.  As another earthy addition, add pan roasted mushrooms if you would like to add a heartier component to the soup. 
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