Most weather changes are associated with a bought of cough cold and all the other symptoms to say look after yourself. It is also the time I get back to the oven, enjoy a bit of slow-roasting or baking. The warmth of the oven makes the kitchen the heart of the conversations.
This roasted carrots recipe is one you should have in your collection for always. Is that obsess worthy? Absolutely. Here is why. The familiarity of the carrots masks the fact that you are actually introducing your family to a home remedy to the sniffles that are a part of the season. The thyme honey in this recipe is one of the best natural cough syrups.
Making thyme honey
As much as I love the palm jaggery spiced milk and baesook pear nectar to tide over the windy cold winter, I love to get something that I can quickly reach out to. Something like a cough syrup that slides down and soothes that rough throat. This is where this thyme honey comes in handy.
To make, thyme honey is not really a recipe. Stick in a bunch of cleaned thyme to a bottle of natural honey. Seal and leave the bottle near the window sill for about 2 weeks. Slowly the thyme will infuse in the honey. That’s it!!
Use it on baked carrots, stir it into a cup of green tea or lick a spoon clean. However you like it, is a good one to have near your medicine chest. Since it is so good with roasted carrots, here is the recipe details for you. Hope you enjoy baking during the cooler months like me.
Roasted carrots with thyme honey glaze.
- Roasting tray
- mixing bowl.
- measuring spoons
For the lemon thyme
- 200 grams honey ( I use locally sourced honey)
- 8 -10 sprigs thyme
for the roasted carrots
- 2 tbsp butter
- 10-15 carrots I used baby purple carrots
- 1/4 tsp pink salt
- 1/4 tsp garlic powder
- 2 tbsp thyme honey.
for the lemon thyme
- Wash the thyme leaves and pat dry on a paper towel.
- lay them on a fresh paper towel and let them dry for about half a day.
- Now, stick them into the honey jar so that the honey covers it completely
- Shake the bottle gently to release any airpockets.
- Seal and place the bottle on your window sill or a cool place where you get a bit of sun daily.
- The honey will be ready to use after a week.
- you can leave the thyme in it to infuse further or remove it completely.
For the roasted carrots.
- Preheat the oven at 180 degrees for 10 minutes
- Wash and peel the carrots and trim the top to make it clean.
- Add them to the mixing bowl and run them with butter.
- Sprinkle the salt and garlic powder and mix evenly.
- Lay them on a roasting tray in a single layer.
- Place the tray in the oven and bake for 15 minutes.
- Turn the carrots around and bake for a further 10 minutes.
- Remove from the oven when fork tender and add a generous spoon or two of thyme honey.
- Toss the carrots well and plate up for serving.