Carrots Vichy

I, just like George Washington, can not tell a lie: These are not Carrot Vichy. If you don’t know what Carrot Vichy is, clearly you’ve never googled it. According to Epicurious, it’s thinly sliced carrots cooked in butter, sugar, and Vichy water(whatever the hell that is) and sprinkled with parsley. Instead I made these with honey and olive oil for a lighter flavor, and swapped the herbs for what I had on hand.

(Almost) Carrots Vichy

Ingredients:

• 1lb large carrots, sliced thin
• 2 Tablespoons olive oil
• 2 Tablespoons honey
• 1 Tablespoon dried herbs
• salt to taste

Preheat your oven to 350 degrees. Thinly slice the carrots about 1/4-inch thick and put them in a mixing bowl.

Pour in the olive oil and honey.

Next add in the salt and herbs(I used dill; herbs de Provence would also be good here) and mix it all together. Lay out the carrots on a baking tray and cook for about 45-55 minutes or until the carrots are soft and tender.

I don’t care what you call them; these are tasty. Every other time I’ve made roasted carrots they’ve come out tough, but these were actually soft. But I guess since I used tap water these are Carrots Tap?