It always feels like there is a very short period after that Thanksgiving feast where you can rest and fill up on detoxifying veggies and wholesome foods in preparation for the onslaught of holiday cookies, cocktail hours, treats, and sweets that descend upon you each December. I try to take advantage of the wintry assortment of vegetables the NYC Greenmarkets have to offer this time of year. My go-to dish is roasted root vegetables. Warm, toasty, juicy, and satisfying, you can mix and match any root veg with an array of spices and flavorings to trick you into thinking you're eating something rich and sinful. I took a walk through Brooklyn's McCarren Park Greenmarket on Saturday and was immediately drawn to the vibrant orange carrots from Garden of Eve Farm. Parked right next door was Nature's Way Farm, with all of its delicious local honeys and honey products. The perfect (and absolute simplest) recipe came to mind: Honey Roasted Carrots. I grabbed a bunch of carrots ($4) and a honey bear jar of honey ($6.25) and I had everything I needed! You won't believe how easy this recipe is... INGREDIENTS: 1 bunch whole carrots, peeled salt & pepper to taste approx. 2 tbsp honey (you may use more or less for desired sweetness) 1/4 cup extra virgin olive oil INSTRUCTIONS: Preheat oven to 350F. Place washed and peeled whole carrots onto a baking sheet. Drizzle with olive oil, salt & pepper. Toss to coat carrots evenly and spread them out into a single layer. Drizzle the surface of the carrots with honey. Bake until desired tenderness, 40 - 50 minutes. Cooking up these honey-roasted carrots will surely inspire you to get out there and support these amazing farmers who bring you fresh, flavorful carrots, sweet sticky honey, and
It always feels like there is a very short period after that Thanksgiving feast where you can rest and fill up on detoxifying veggies and wholesome foods in preparation for the onslaught of holiday cookies, cocktail hours, treats, and sweets that descend upon you each December. I try to take advantage of the wintry assortment of vegetables the NYC Greenmarkets have to offer this time of year. My go-to dish is roasted root vegetables. Warm,
