Honey Roasted Carrots is such a quick, delicious, easy, and cheap side dish.
Carrots are tossed with olive oil, honey, vinegar, salt and pepper, then roasted in a hot oven until just charred and tender. While they are still hot they are tossed with fresh lemon juice and parsley.
They are also really pretty.
Speaking of pretty, the first time I made this dish I used rainbow colored carrots. They were on sale and I just could not resist!
Roasting vegetables is really hard on baking sheets. Especially when you use cooking spray and honey. I often wonder if they replace the Barefoot Contessa’s baking sheets for each show because they always look like new. Mine look like they have had really, really hard lives. I would recommend using your “well-loved” baking sheets for this recipe.
Honey Roasted Carrots
Lindsay at Perfecting the Pairing
1 lb carrots, peeled and cut into wedges2 Tb olive oil
2 Tb honey
1 Tb red wine or apple cider vinegar
Salt and pepper, to taste
Juice of half of a lemon
3 Tb chopped parsley
Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Arrange the carrots in a single layer, use two pans if necessary. In a small bowl combine the olive oil, honey, and vinegar. Pour the mixture over the carrots and toss to distribute evenly. Season generously with salt and pepper.
Roast the carrots in the oven for 20-30 minutes, stirring occasionally, until tender and roasted. Remove from the oven and toss with the lemon juice and parsley.