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Roasted Carrots with Clover Honey
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  • 3.3 lbs (1.5 kg) carrots, trimmed (scrubbed or peeled)
  • 3 sprigs of fresh thyme, with leaves stripped
  • 3 sprigs of fresh rosemary, rinsed
  • 1 lemon, zested and juiced
  • 1 tbsp (15 mL) clover honey
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) unsalted butter
  • Salt and pepper to taste


  1. Slice carrots on 45° angle, rolling ¼ turn after each slice, uniform thickness for even cooking.
  2. Heat olive oil and butter in a cast iron or heavy bottom sauté pan over medium-high heat.
  3. Add carrots, thyme and rosemary to pan, season with salt and pepper
  4. Roast until carrots are tender, caramelized and golden brown, check seasoning, remove rosemary.
  5. Drizzle with honey to finish

Developed by Chef Jonathan Collins

chef-jonathan-wbChef Collins has cooked for Prime Minister’s, Presidents, Billionaires, Celebrities and Royalty! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.

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