Honey Roasted Carrots (4 ingredients)
Honey roasted carrots are a beautiful and simple side dish that is perfect for Easter, or for an everyday dinner. With four simple ingredients, they are sweet, buttery and delicious!
- 2 lb carrots stems removed; see note 1
- ¼ cup olive oil
- ¼ cup honey
- salt & pepper
Heat oven to 425°F.
Stir together the olive oil and honey. Arrange carrots on two large sheet pans and brush with the olive oil/honey mixture. Season with salt & pepper.
Roast for 20 minutes, then flip the carrots over using tongs. Return to the oven for another 15-25 minutes, until edges begin to caramelize and carrots are cooked through.
Brush with reserved honey/olive oil during the last few minutes of cooking.
To make ahead:
Allow to cool and refrigerate up to 24 hours.
Brush with more olive oil & honey, then re-heat (covered) at 350°F for 15-20 minutes, until heated through.
Note: since carrot sizes vary greatly, be sure to check on your carrots frequently. If you notice they are starting to burn (brown caramelization is great, but black is not), remove from the oven immediately.
1- you may also use the larger carrots from the grocery store: cut into 1.5-2 inch pieces and/or cut in half. Baking time will need to be adjusted.
After roasting, carrots may be stored in an air tight container in the fridge for up to 4 days. See above for reheating directions.
- herbs– try adding some dried thyme leaves, rosemary
- aromatics– minced garlic would add a savory dimension
- spicy– try adding harissa paste or sriracha
- tangy– add in some balsamic vinegar or serve with balsamic reduction
Serving: 1/6 of batch | Calories: 93kcal | Carbohydrates: 13g | Fat: 4g | Sodium: 52mg | Potassium: 241mg | Fiber: 2g | Sugar: 9g | Vitamin A: 12630IU | Vitamin C: 4.5mg | Calcium: 25mg | Iron: 0.2mg