honey dijon carrots

Honey Dijon Carrots

A wonderful holiday side dish made with some local honey from the Woogie Bee!  Glazed carrots are one of my fave dishes during the holidays (or anytime) – I Frenched this up a little by using Herbes de Provence, which is typically a blend of  savory, marjoram, rosemary, thyme, oregano, lavender and other herbs.  The blend can be made at home or you can pick some up at your local market!

Honey Dijon Carrots
Honey Dijon Carrots
Ingredients
Servings:
Instructions
  1. Preheat oven to 425F
  2. Peel and spilt your carrots in half. If using Purple Carrots, scrub well but do not peel to help retain the color.
  3. In a separate bowl, whisk olive oil, honey, dijon, herbs, salt, pepper and champagne.
  4. Arrange carrots on a baking sheet lined with parchment paper - making sure that they do not overlap. Drizzle honey mixture over the carrots coating evenly.
  5. Roast in the oven for 25-30 minutes until carrots are tender but slightly firm with golden brown edges. Turn the carrots occasionally while cooking to roast evenly.
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Bruschetta

Bruschetta

A very simple appetizer served with fresh tomatoes, basil, olive oil and balsamic!  It’s always a huge hit at our house and I hope you enjoy it!

Bruschetta
Servings
8 servings
Servings
8 servings
Bruschetta
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix the tomatoes, basil, cheese, and garlic. Mix in the balsamic vinegar, olive oil, salt and pepper. Allow mixture to marinate together for about 15 minutes to allow all of the flavors to mingle.
  3. Slice your baguette into 1/4 slices and arrange on a cookie sheet. Brush lightly with olive oil and place in oven until lightly toasted. Depending on your oven, this should only take about 5 minutes.
  4. Serve on toasted bread slices.
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