Honey Glazed Carrots
With 5 minutes prep time, these honey glazed carrots are an easy side dish you'll make again and again! Roasted to caramelized perfection.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 3 -4 servings
Ingredients
- 1 pound medium carrots tops trimmed and left whole
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon freshly grated orange zest
- ½ teaspoon flaky sea salt such as fleur de sel or Maldon, plus additional to taste
- Chopped fresh parsley optional for serving
Instructions
- Place a rack in the center of your oven and preheat to 425°F. For easy clean up, line a rimmed baking dish with foil, then coat the foil with nonstick spray.
- Scrub the carrots thoroughly (no need to peel). cut into very long, diagonal slices—they should be about 4 inches long each; you'll likely have 2 to 3 pieces per carrot.
- Place the carrots on the sheet pan, then top with the honey, oil, cinnamon, salt, and pepper. Toss to coat, then spread into an even layer.
- Bake the carrots until they are caramelized and browned and fork tender, about 25 to 35 minutes, flipping them halfway.
- Remove from the oven and toss with the orange zest and flaky salt. Carefully taste and add more salt as desired. Sprinkle with parsley and serve hot or at room temperature.
Notes
- TO STORE: Transfer leftovers to an airtight container and refrigerator for 3 to 4 days.
- TO REHEAT: You can eat leftovers cold or room temperature, or warm them up in the microwave or a skillet coated with nonstick spray over medium-low heat.
- TO FREEZE: Freeze honey glazed carrots in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1(of 3)Calories: 147kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 496mgFiber: 5gSugar: 19gVitamin A: 25262IUVitamin C: 9mgCalcium: 56mgIron: 1mg
