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Saturday, September 10, 2011

Honey Lemon Glazed Carrots

   I have been on a V-8 kick lately. I need to mention I am not a V-8 person.

   I am valiant efforts every now and then to be little bit more healthy. Not diet by any means,just eat better.
( I so wanted to say more better there,but I figured you would completely disown me. So yay for better grammar.) I drink a 12-ounce can of V-8 vegetable juice drink every other day or so. I make sure to get in my greens,oranges and reds when it comes to the vegetable choice on my plate.

     We shop in the big,bulk wholesale clubs. I like buying some things in bulk,but produce in bulk can cause a problem. We made a trip to the wholesale club for some bulk buying last week and we came home with half of their produce section.I had some canning recipes to make that involved a fair amount of vegetables    ( hooray for some chow-chow relish) so I figured "Hey let's buy in bulk and (novel idea) eat what we don't use in the chow-chow relish."

   Word to the wise: When you buy vegetables in bulk,be it at a wholesale club or your local farmers market YOU HAVE to DO SOMETHING with ALL of that PRODUCE in a TIMELY FASHION. It will spoil at some some point SOOOO get your act together.

      Well the chow-chow relish turned out just fine and believe it or not all of the produce is gone.We had some tasty fresh carrot and celery pieces with ranch dressing.I had a lovely lunch of bell pepper slices and pimento cheese all week long.And ta-da I found a new roasted carrot recipe just in time for Condiments Week at I Heart Cooking Clubs!!! Our spotlight chef is Jamie Oliver. He has written some fine cookbooks that have become favorites of mine over the last 5 months. I have made every effort to use the two cookbooks of his that I own and nothing else for each recipe I make for the different themes.
I have a slight addiction to cookbooks.Not so much slight really. I tried,I tried to find a recipe for this week's condiments theme in the actual books that suited my fancy.

  I couldn't,I just couldn't.
     SO I have gave in I went looking on the worldwide web. I am sure glad I did. The recipe for Honey Lemon Juice Dressing made my efforts to be more healthy a little bit more tasty. The last handful of carrots from the MASSIVE amount we bought that previous week, got roasted in the urven (read: oven. Urven is hip for oven. I'm hip.) and glazed with the most delightful dressing. I am still not the biggest fan of V-8,but these carrots have me thinking if healthy taste this good,heck I GOT THIS ! Enjoy!

Honey Lemon Glazed Carrots
adapted from
 and Jamie's Dinners
6 large carrots
3 garlic cloves,peeled and smashed
For the dressing:
6 TBL extra-virgin olive oil
3 TBL lemon juice
1 TBL good honey
salt and black pepper to taste
Directions: 1.Preheat oven to 400 degrees. Rinse,peel and slice carrots. Grease a baking pan with nonstick cooking spray.
2.Whisk together dressing ingredients. Toss carrots and garlic cloves in dressing,in the same bowl the dressing is in. Now using a slotted spoon remove the carrots and garlic cloves from the bowl and put them in the baking pan. (this helps because I just poured the dressing over the carrots in the pan and it was too much liquid,so next time I'm going to toss the carrots in the dressing and put the dressed carrots in the pan.)
3.Bake at 400 degrees for 10-15 minutes until crispy brown around the edges.ENJOY!!!



  1. I like roasted carrots a lot--bet they are really good w/ honey & lemon.

  2. This sounds delicious...I actually love the lemon-honey combo, but have never tried it with carrots. guess what we'll be eating this week!? =)

  3. I agree with girlichef--honey lemon is wonderful and now I need to try it on roasted carrots--yum! Much better than a V-8 in my book. ;-)

  4. What a lovely way to cook up carrots! I've really enjoyed our time with Jamie too. I can't believe it's almost over!