For this roasted carrots recipe, small, firm carrots are coated in an olive oil and honey mixture, then roasted in a hot oven until caramelized. Don’t attempt to use bagged baby carrots for this – their water content is too high for this to truly succeed. You want young, firm, dry carrots – the small, 4-5 inch ones that are usually sold in bunches with their greens still attached are perfect.
- 1 lb. small, firm carrots
- 2 tablespoons honey
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Preheat oven to 400 degrees F. Line a large baking sheet with foil. Halve the carrots lengthwise, then dry them on paper towels.
- In a large bowl, toss the carrots with the olive oil, honey, salt and pepper.
- Spread the carrots on prepared baking sheet, in a single layer. Roast 30 minutes, stirring with a spatula once, until carrots are tender, very browned, even scorched in parts (and those parts are the best - they taste just like candy!).