Carrots Vichy

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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

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

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Pour in the olive oil and honey.

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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.

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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?

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15 Responses to Carrots Vichy
  1. melissa @ the delicate place
    March 11, 2011 | 9:16 am

    i didn’t know it was called that! my mother in law makes that all the time and i love it! so simple but full of flavor!

  2. brandi
    March 11, 2011 | 9:27 am

    I think I would actually like these, and I’m not the biggest fan of carrots. They look so good!

  3. Ashley
    March 11, 2011 | 9:45 am

    ha. aha. carrot tap. I see what ya did there. They look great.

  4. Heather
    March 11, 2011 | 9:49 am

    dear Evan.
    nice POTUS reference.
    xo

  5. Heather @ Get Healthy with Heather
    March 11, 2011 | 12:05 pm

    I have clearly never googled never googled that because I didn’t know what to expect with your title. I like carrots tap… It’s nice and unique.

    Love roasted carrots. Well basically any veggies roasted turns out amazing.

  6. Gabriela @ Une Vie Saine
    March 11, 2011 | 1:40 pm

    Vichy water is sparkling mineral water from the Vichy springs in France. I know this because my crazy mother is obsessed with it. Just give me a bottle of seltzer and I’m good…

    These do look amazing though. Cooked carrots are even better than raw in my opinion!

  7. jodye @ 'scend food
    March 11, 2011 | 4:49 pm

    I just bought a 5 pound bag of carrots, and this sounds delicious! Interestingly enough, I was watching some food network show recently in which vichy carrots were made

  8. Heather
    March 11, 2011 | 5:17 pm

    You are on a roll with your delicious vegetables lately!

    • Wannabe Chef
      March 11, 2011 | 5:31 pm

      Thank you for noticing! I’ve been trying to eat healthily gearing up for my marathon. I would also offer my first born for a brownie right now.

  9. Hannah
    March 11, 2011 | 9:46 pm

    I love cooking carrots with a smidgen of honey! I always add some chilli, too, but then again I’m addicted to spice 🙂

  10. Ela
    March 11, 2011 | 10:53 pm

    Oh come now, surely “Carrots faucet” is what you mean–a Gallic rooted word at least, with a nice acute on the final syllable!

    These kinds of roasted veg are almost like dessert to me…

  11. Kathleen @ Kat's Health Corner
    March 12, 2011 | 10:15 am

    I love carrots!! 😀 These sound FABULOUS! 😀

    xoxox
    Kathleen

  12. Amanda
    March 12, 2011 | 2:08 pm

    Carrots tap or not, those look incredible. I love carrots. Roasted are my favorite, but I’ll try any carrot combo one.

  13. Christin@purplebirdblog
    March 13, 2011 | 12:48 pm

    Carrots Tap, ha! I am not a huge fan of raw carrots… cooked in any form is the way to go, and these look fantastic.

  14. Sommer@ASpicyPerspective
    March 17, 2011 | 12:47 am

    Simple and tasty–love it!