Roasting carrots brings out their natural sweetness, and a glaze of honey takes them over the top. A touch of cumin adds warmth and complexity. These are the kind of carrots that convert people who think they do not like carrots. They caramelize beautifully in a hot oven and look stunning on the plate.
Ingredients
- 2 lbs carrots, peeled and cut in half lengthwise
- 2 tbsp Duck River honey
- 2 tbsp extra virgin olive oil
- ½ tsp cumin
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- Fresh parsley for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Whisk together the honey, olive oil, cumin, salt, and pepper.
- Toss the carrots in the honey mixture and spread in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, flipping once, until tender and deeply caramelized.
- Garnish with fresh parsley.
Notes
- Use whole baby carrots for an even prettier presentation.
- Try maple syrup instead of honey and add a pinch of Ceylon cinnamon for a fall version.
- A squeeze of lemon juice after roasting adds a nice brightness.
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