Roasted Carrots with Honey, Thyme and Garlic

So you’re telling me it’s Monday…really…already? Where did the weekend go? Let me recap. (Please skip to the recipe at the bottom of the post if you don’t wish to hear about my weekend. I admit, I do that too sometimes.)

Friday evening we listened to a few bands for the Vintage Band Music Festival. We ran into a trumpet player outside of the VFW and he encouraged us to step inside to listen to the Independent Silver Band Dixieland. I received a few bead necklaces (no flashing necessary for anyone wondering).

I think Greg and I were the youngest people in the building, which was expected. They were great! I wanted the concert to continue through the night but many members of this band played 4 previous concerts throughout the day and they were feeling it. We left in search of more vintage bands but alas, they were finished.

Saturday was Greg’s company picnic where our friend, Ryan, prepared tasty pulled pork. I met a few of his coworkers that I could now put a face with the name and saw a few persons that I hadn’t seen in about a year. We spent time with the babies/our friend’s dog, talked the afternoon away and had a good time. There were prizes and gift bags-Greg got a tie with boxes on it and I picked up a baseball cap donated from their cardboard supplier.

In my opinion, people dispersed too quickly but maybe next year will hold their attention longer and draw in a larger crowd. (Some of you, who might be reading, were not present and we missed you.) Greg and I ended up at our friend’s house, where they prepared dinner for us-grilled chicken, Caesar salad, roasted veggies and more. Yum! Thanks, guys!

For Sunday, we spent more time with friends at a 1-year-old’s birthday bash. We had a good time and loved seeing how much he loved his gifts, not to mention, the eating of his cake….you can imagine where the frosting ended up. So cute! I got to hang out with reader Jayne from What’s Growin’ On (we hope to take you up on that camping offer) and again with our dear friends and their energetic, adorable kids…on a very humid day. I was not prepared and had to borrow a sundress from our friend and hostess. There was no hiding from the heat and humidity. I need shorts. Anyone want to convince Greg to let me spend money on clothes?

I guess there was a weekend in there-a goodie at that! This recipe comes from Almost Bourdain and is seriously delicious. The combination of honey, thyme and garlic with some coarse salt was superb. I used baby Dutch carrots of varying colors, found at my local farmers market, but use whatever carrot you want in this side dish. It’s all good.

Roasted Carrots with Honey, Thyme and Garlic
Serves 4

Ingredients:
2 lbs. carrots (I used baby carrots and didn’t peel but feel free to)
1 tbsp olive oil
1 large clove garlic, crushed
1 tsp honey
½ tbsp fresh thyme leaves
coarse salt

Preheat the oven to 425F. Trim the carrots, leaving some of the stem on, wash well and if you wish, peel. Place in a bowl with the olive oil, garlic, and honey, tossing to coat. Place on a baking dish in a single layer. Roast, uncovered, for 12 to15 minutes, or until beginning to tenderize. Add the thyme and salt; roast for another 3 to 5 minutes, or until tender. Serve.