honey roasted carrot 5 pounds (2.5 kilograms) or more 1 teaspoon honey, plus a pinch of salt 2 tablespoons olive oil, plus more to taste 4 cups (2 sticks) or so carrots, cut into 2 inch cubes (about 12 ounces) 1 1/2 cups (3 cups) red cabbage, chopped 2 cloves garlic, minced 1 1 1-inch piece (1.5 centimeters) of sweet potato (optional), cut into 1 inch cubes 2 tablespoons dried parsley, finely chopped 1/4 cup (60 milliliters) unsalted butter, melted and cooled 1/3 cup (30 millilitals) honey, divided 4 tablespoons (30 grams) fresh or frozen baby spinach, chopped 1 cup (200 grams) frozen broccoli florets (if using), thawed and drained, roughly chopped 4 cups or so sliced carrots, about 1.5 cups 1 1 / 2 cups (about 2.5 pounds) whole-wheat bread crumbs, for garnish, optional (optional) 2 tablespoons (10 grams) sugar or honey, for sprinkling 1/8 teaspoon dried basil, finely grated 1/16 teaspoon dried oregano, finely ground 1/6 teaspoon dried thyme, finely minced 1/7 teaspoon dried parsl pepper, finely crushed 2 tablespoons freshly grated cheddar cheese, for serving, optional Instructions Place the carrots, cabbage, sweet potato, and garlic in a large bowl.
Mix well with a fork.
Add the olive oil and salt.
Add in the carrots and sweet potato and mix to coat.
Add all of the vegetables to the bowl and mix well.
Heat the olive and honey in a saute pan over medium heat until just starting to smoke, about 6 minutes.
Add about 1 tablespoon of the honey to the oil and fry the onions and garlic for about 2 minutes, until fragrant.
Add some more honey if needed.
Add 2 cups of water and bring the mixture to a boil.
Reduce the heat to medium low and simmer for about 15 minutes, or until vegetables are tender, stirring occasionally.
Add more water if needed to keep the sauce from drying out.
Season with salt and pepper.
Add spinach, broccoli floretts, and cheese, if using.
Notes Adapted from Cooking Light, by Rachel Stegman.
All images and text ©Bleacher Report.