This is a great way to use new carrots in season, or to fancy up a dish using rainbow carrots for a beautiful looking plate. I am always looking for new ways to cook vegetables and this one is easy and tastes great! This recipe is simple and requires very little preparation.
TIPS: Depending on the size of your carrots and the heat of your oven, watch the cooking time. If the carrots are thin, they will cook through in less than the 20 minutes stated in the recipe, and you do not want them so soft that they break apart when plating. This recipe would also work with peeled and cut up carrots, but the presentation is so nice with carrots left whole!
Roasted Carrots with Honey
Ingredients
- 1 lb whole baby, rainbow, or new carrots with stems (no larger than 3/4 inch diameter)
- 3 Tbsp olive oil
- 2 Tbsp honey
- 1/8 scant tsp cayenne pepper
- 1/2 tsp kosher salt
- pinch pepper
Instructions
- Preheat oven to 425 degrees (400 convection). Line a sheet pan with tinfoil and spray with cooking spray.
- Cut stems off carrots leaving 3/4 to 1 inch of stem. Scrub carrots clean under water and pat dry (do not peel). Leave carrots whole, and lay on sheet pan.
- In a small bowl whisk together olive oil, honey, cayenne, salt and pepper. Using a pastry brush, brush honey mixture all over carrots.
- Roast carrots in oven, stirring carrots half way through, about 20-25 minutes. They should be easily pierced with a knife when cooked through, but not so soft that they break apart. Serve hot.
- Enjoy!