Description
Tried and true, this simple honey-roasted carrots recipe makes an excellent side dish for your holiday table or nutritious dinners year round! Add a dash of cinnamon for a twist on this side dish.
Ingredients
Scale
- 1 1/2 lbs baby carrots
- 2 tablespoons olive oil, butter, or ghee
- 2 tablespoons honey
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat oven. Preheat the oven to 400 degrees F. If desired, line a sheet pan with parchment paper.
- Prepare carrots. Add the carrots to the baking sheet. In a small bowl, whisk together the olive oil, honey, sea salt, and black pepper. Pour the mixture over the carrots and toss to combine. Spread the carrots out into a single layer. Bake for 25-35 minutes or until the carrots are tender.
- Garnish & serve. Drizzle on the lemon juice and toss to combine. Garnish with fresh parsley and serve immediately. Store in an airtight container in the fridge for up to a week.
Notes
No baby carrots? Use slender carrots or chop fully-grown carrots into 1/2" coins and follow the roasting instructions as written.
For better browning, don't use parchment paper on your sheet pan. Yes, you'll have a little more cleanup, but that parchment paper gets in the way of the Malliard reaction, which creates deep browning!