Roasted rainbow carrots with creamed honey and yogurt dressing

This time of year can generally be a tough time for creative recipes, but this week, creamed honey made its first appearance in my life.

Sometimes it’s a creative restaurant chef that transforms an ordinary dish into something exciting and new. Sometimes it’s a beautifully-illustrated cookbook. Other times it’s good company that makes all the difference. Inspiration can come from a vast array of sources, but when it shows up, it needs to be savored. It’s usually delicious.

Here’s to finding new recipes to keep meals fun through the winter.

Did you know that the color of the first cultivated carrot was not the familiar orange hue we most commonly see in supermarkets, but a brilliant purple?

In fact, orange carrots did not exist until a plant breeder crossed a yellow African carrot with a red Dutch carrot about 400 years ago. That’s right – orange carrots were not the first, second, third, or even fourth color of carrot. Red, yellow, purple, and white were the originals.

Try branching out from our standard orange carrot and seeking out the rainbow varieties. Grocery stores with a good produce section and local winter farmer’s markets are great places to look.

1. To cream honey, combine a 1:1 ratio of liquid honey to crystallized honey in the bowl of a stand mixer. Whip on medium-low speed for 20 minutes, and watch the honey transform into a creamy, pale spread. Measure out 2 teaspoons for this recipe, and seal the rest in an airtight container. It’s fabulous on warm, homemade bread.
2. Preheat oven to 425F.
3. To make the yogurt sauce, combine yogurt, creamed honey, balsamic vinegar, milk, and a pinch of salt in a small bowl and whisk thoroughly. The sauce should have a beautiful almond color and the texture should be similar to a slightly runny yogurt. Taste for proper balance of flavors, and adjust honey, yogurt, and salt as needed. Set aside.
4. Slice the carrots in half lengthwise. Arrange on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Toss to coat the carrots with oil. Bake for 20 minutes, turning halfway through the baking time for even caramelization. 
5. Plate the carrots, drizzle with yogurt sauce, and garnish with toasted almond slices. Especially delicious served atop bitter salad greens next to a savory roasted chicken.