Roasted Carrots

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Roasted Carrots

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.

Roasted Carrots
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Vegan, Primal/Paleo, Gluten-Free
Yield: 4 servings
Ingredients
  • 1 lb. small, firm carrots
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Halve the carrots lengthwise, then dry them on paper towels.
  2. In a large bowl, toss the carrots with the olive oil, honey, salt and pepper.
  3. 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!).
Nutrition Per Serving
Calories: 138; Fat: 7g; Carbohydrates: 19g; Sugar: 13g; Sodium: 368mg; Fiber: 3g; Protein: 1g

Roasted Carrots

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