With spring comes a fresh round of cookbooks to admire, and I’m so excited to be sharing a recipe from Andie Mitchell’s gorgeous new cookbook today. You might know her as the author of It Was Me All Along, her bestselling memoir about her shifting relationship with food and her experience losing over 100 pounds.
I know her as my roommate at a bloggers’ retreat a few months ago. She’s a remarkably warm, kind and supportive soul. A great listener, a wonderful writer, and someone I’m very glad to know. And in case you’re wondering, her cheekbones on the cover? They are legit. Mesmerizing, really.
Eating in the Middle is “a mostly wholesome cookbook,” which I love. She sent me a copy a couple of weeks ago and I’ve been admiring it ever since. The book offers simple, elevated recipes for breakfast through dessert. Each one comes with a headnote that explains her backstory with the recipe, and how it might be more redeeming than the version she loved growing up. Her writing is half the reason why I can’t put this cookbook down. Then there are the beautiful photographs by Aran Goyoaga.
Since I promised to up my side dish game, I couldn’t resist sharing her roasted carrots recipe with honey butter. She offered it as a healthier alternative to her mom’s favorite caramel-glazed carrots. It’s so simple and so delicious that I want to slather everything in a drizzle of lightly browned honey butter. Sometimes one tablespoon of butter goes a looooong way.
You can make this recipe as is, or borrow the honey butter for drizzling on any number of prepared vegetables—roasted potatoes and asparagus come to mind first. You could also skip the glaze and use the base recipe for roasted carrots, topping them instead with fresh herbs, toasted nuts, maybe a drizzle of maple syrup… I elaborated a little more in the recipe notes. Thank you for this one, Andie!
- 1 1/2 pounds carrots (I peeled mine because they didn't look so hot)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- Freshly ground black pepper
- Preheat the oven to 425 degrees Fahrenheit. Cut the carrots in half width-wise (as in, through the middle—I didn't do this for my short heirloom carrots, but you probably should for long standard carrots). Then cut them vertically into halves or even quarters to form long, uniform pieces.
- On a large, rimmed baking sheet, toss the carrots with the olive oil and salt. Spread them into a single layer and roast, stirring halfway, until browned and tender, about 33 to 40 minutes, depending on their size. Some of mine got a little too done at their scraggly tips, but I just pinched off those pieces before serving.
- When the carrots are nearly done, make the honey butter. In your smallest saucepan or small skillet over medium heat, melt the butter and cook, swirling the pan occasionally, until just faintly golden, about 2 minutes. Remove the pan from heat and stir in the honey.
- Transfer the roasted carrots to a serving bowl or platter while still hot and pour the honey butter over them. Toss to coat, season with a sprinkle of pepper, and serve immediately.
Make it dairy free: I suppose there's always non-dairy butter, but you could also just toss the roasted carrots with a light drizzle of maple syrup. Or you could make the glaze with a little coconut oil instead of butter (it won't brown like butter), if you love the flavor of coconut oil.
Make it vegan: See above about butter. Maple syrup would be a great substitute for the honey.
Change it up: Use maple syrup instead of honey, and/or try adding toasted chopped nuts (hazelnuts, almonds, pecans or walnuts come to mind) or seeds (like pepitas). A sprinkle of fresh herbs would be lovely (like thyme or chopped parsley). You could also rub spices onto the carrots before roasting—a little cumin and coriander would make some delicious Moroccan-flavored carrots.