Honey'ed Heirloom Carrots

Fall.  The time of hurried schedules, cooler days, and darker nights.  If you are like me, this is the time of year that craves grounding and warming comfort foods.  And to me, that means root veggies of any kind.  And one low-cost option that I always seem to have in my crisper, is the humble carrot. 

I like to mix things up when it comes to this orange treasure, whether grating the flesh into a salad, puréeing it into a soup, or roasting thin discs into a caramelized sweet side dish.  Here, I am offering a super simple, low maintenance side, one that you can prep and forget using the en papillote method (which means the food is sealed up in packages to steam in their own flavorful liquids).

Honey’ed Heirloom Carrots

-          4-6 heirloom carrots, varying in colour

-          1 1/2 T grainy Dijon mustard

-          1 T honey

-          1 T olive oil (optional)

-          ½ T apple cider vinegar

-          1 T fresh rosemary, minced

-          Pinch cinnamon

-          Salt & pepper to taste

Slice carrots in ¾ cm disks.  I used my fancy crinkle cutter. 

Whisk remaining ingredients in the bottom of a large bowl.  Add carrots to bowl and toss to combine.  

Lay a large piece of foil, and dump carrot mixture onto the centre of the foil.  Create a foil packet, by folding up two sides, followed by the ends and seal tightly. 

Bake in a 350 degree oven for 35 minutes for slight crunch, and 40-45 minutes for softer textured carrots.