Servings: 6 to 8
Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint to braised brisket or roast beef.
Good idea in theory, but the honey must draw water out of the carrots - hard to roast things when soupy. I drew the liquid off the pan partway through baking and reduced it down to coat the veggies with after they were roasted. Pretty tasty then!
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