Can I use baby carrots instead?

Yes, feel free to use baby carrots for this recipe. However, keep in mind that baby carrots are a little sweeter and cook faster!

Can I omit the dressing?

Absolutely. Without the dressing drizzled overtop, these honey-orange carrots are a relatively quick weeknight side dish or meal prep option!

Do I have to blend the dressing?

No, but I do recommend it. I tried the dressing both ways: once blending everything together, and the other by just chopping the parsley very fine. I definitely prefer the drizzle-ability of the blended version. It also has a better mouthfeel since there aren't large flecks of parsley.

My honey is crystallized and won't mix. What can I do?

Ideally, melt the honey before adding it to the glaze. To do this, fill an empty sink or large pot with very hot water. Put the honey container (ensuring it's sealed or the cap isn't underwater) in the water. Let it warm up while you prepare the carrots. Otherwise, you can add the glaze ingredients to a small pot or saucepan and heat over low heat until the honey is melted. Then proceed with the recipe as written.

Honey-Orange Glazed Carrots with Herb Dressing

Description

Relatively hands-off and easy to prepare, these glazed honey-orange carrots make an excellent side dish anytime of year!

For quick preparation, omit the dressing and the toasted walnuts. If you have small, thin carrots, you can roast them whole if you'd like.

Ingredients

Units Scale

1/3 cup fresh-squeezed orange juice
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
2 lbs carrots, peeled
3 tablespoons lemon juice, divided
1/2 cup plain Greek yogurt
1/2 cup flat-leaf parsley, plus more for serving
2 teaspoons orange zest
1/2 teaspoon ground coriander
1/4 cup toasted walnuts (optional)

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Instructions

Heat the oven to 425 degrees F.
Slice the peeled carrots crosswise at a diagonal. In a medium bowl, whisk together orange juice, olive oil, honey, 1 teaspoon salt and 1/2 teaspoon pepper.
On a rimmed baking sheet lined with parchment paper, toss carrots and orange juice mixture. Divide carrots between 2 baking sheets if necessary to avoid overcrowding the pan. Bake for 25 to 30 minutes, stirring carrots and rotating pans halfway through, until the carrots are golden brown and tender and most of the glaze has evaporated or turned sticky. Drizzle with 1 tablespoon lemon juice and toss to coat.
Meanwhile, add the yogurt, parsley, orange zest, remaining 2 tablespoons lemon juice, and coriander to a blender or food processor. Blend until smooth, scraping down the sides as necessary. Add 1-2 tablespoons water or milk if needed to achieve a drizzle-able texture.
Toss carrots with any liquid still on baking sheets and transfer to a serving platter. Drizzle with dressing and top with toasted walnuts and extra chopped parsley if desired.