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.
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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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