### TranslatedIngredients: 500 grams Carrots (Gajjar) - cut into finger size pieces or cut round into coins,2 tablespoons Extra Virgin Olive Oil,1 tablespoon Balsamic Vinegar - or red wine vinaigrette,Salt - to taste,1 tablespoon Whole Black Peppercorns - coarsely pounded,1 tablespoon Honey,3 sprig Rosemary - or thyme or parsley ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Honey Roasted Carrots Recipe, To roast the carrots, peel the skin of carrots and wash until all the dirt is removed, dry with a kitchen towel. Cut each carrot lengthwise into half or into four equal sized parts or into coins.Steam the carrots, in a steamer with a little salt, until just about cooked (aldente). You want the carrots to be firm in and not soft. We first steam the carrots, so the cooking process during roasting does not take time and helps retain most of the nutrition. Once done, remove the carrots from the steamer and keep aside.To roast the carrots, heat olive oil in a wok on medium heat;add in the steamed carrots along with salt, pepper, balsamic vinegar and honey.Stir fry on high heat, until you see a glaze on the carrots and a few brown spots. Check the salt and seasoning levels and adjust to suit your taste.Once the carrots look the fresh with a shine and roasted, turn off the heat. Toss the herbs in and transfer to a serving platter. So essentially, you should roast the carrots on the wok, only when you are ready to serve. This way you avoid heating it multiple times. Heating vegetables multiple times, reduces the nutrition content in them.Serve Honey Glazed Roasted Carrots Recipe With Herbs along with Creamy Mushroom Risotto Recipe, and a Quick Roasted Vegetable Bread Pizza Recipe for dinner.
