If there is one signature “Robbi” fall vegetable side dish I am known for it is probably this: honey and thyme roasted rainbow carrots.
I love honest, simple, clean cooking. The kind of cooking where you don’t need to do much work if you are using top quality ingredients. In this case, I let the carrots speak for themselves. Besides the vivid colors, I’m quite fond of the flavor nuances that each variety offers: the subtle peppery bite of violet carrots, the mild, sweet flavor of the golden variety and the crisp, spice of red and orange carrots create such a pleasant taste atmosphere on the palate that it is nearly impossible to have just one serving of these delightful vegetables. Tossing them with a smidge of honey, fruity olive oil, flakey sea salt and fresh thyme leaves results in the perfect balance of sweet and savory. [Read more…]