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
Ingredients:
1 lb carrots, peeled and cut into wedges
2 Tb olive oil2 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
Directions:
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.
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