I have said everything there is to say about roasted carrots. I don’t have any clever stories about this recipe. So, I went to see what other people have said. And if nothing else I’ve had a good laugh.

There was the doin’-it-for-the-views blog post that suggested using the best ingredients you could find. Or don’t. That’s okay too. It suggested using smaller carrots which are often sweeter and brighter tasting. Or don’t. That’s okay too.

Several blogs mentioned not having to threaten their children with starvation or no dessert to get them to eat these roasted carrots. I mean, that sounds like a good thing?

My favorite though, was the commenter who suggested that, in this four ingredient dish - carrots, olive oil, honey and black pepper - that the honey didn’t add much and they probably wouldn’t use it next time they made this recipe.

So, now I do have something to say. Do use smaller carrots and, if possible, fresher ones. The dry looking ones in the 1-5 pound bag just don’t have the same flavor. Do use local honey. It tends to have more flavor including distinct earthy and floral notes. Finally, expect caramelization. Every photo I saw was pristine with carrots freshly scrubbed and glistening, no browning to be found. Those aren’t roasted carrots. Your pan will have some blackened sugars. Just soak it and they’ll scrub right off. Or line it with foil first. Or don’t. That’s okay too.

Caraway and honey roasted carrots

Serves 6

Floral honey and the sharp, earthy flavor of caraway brighten, while roasting develops and deepens the often insipid sweetness of cooked carrots. Perfect for a Saint Patrick’s Day meal with the caraway echoing the flavor of both the corned beef and soda bread.

Ingredients:

• 1/2 lb. carrots, quartered lengthwise

• 1/2 tsp caraway seeds

• 1 shallot, minced

• 2 tbs olive oil

• 1 tsp Sherry vinegar

• 1 tbs honey

Directions:

• Preheat oven at 400F

• Toss together carrots with caraway, shallot, olive oil and vinegar. Season with salt and pepper and drizzle with honey.

• Place carrots in a single layer on a rimmed baking sheet and place in oven. The honey will liquify in the oven. After 5 minutes, toss the carrots again to coat with honey, oil and vinegar. Roast until fork tender, 20-30 min.