This honey and herb oven-roasted carrots recipe is so flavorful and easy to prepare that it's quickly become a new family favorite! Even though I am REALLY looking forward to summer weather for outdoor grilling, oven roasting is simply the way to go when it comes to cooking vegetables to perfection. No more steaming, no more microwavable bags...crank up the oven temps and get roasting!
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Dinner Recipes, Side Dish, vegetable side dish
1bunchcarrots(2-3 lbs carrots - whole or sliced, washed)
2tablespoonolive oil(extra virgin)
2tablespoonhoney(heated)
½teaspoonrosemary or thyme(or both)
salt & pepper(to taste)
1tablespoonbutter(softened, for coating the roasted carrots)
1teaspoonparsley flakes(optional, garnish)
Instructions
Preheat oven to 425°F (218°C) and line your baking tray with parchment paper or aluminum foil (you can spray parchment paper, baking tray, or aluminum foil with non-stick cooking spray as well).
Wash and then slice carrots into relatively the same size (for even cooking). Place on baking sheet with some space between the carrot slices.
Combine olive oil with heated honey, thyme and/or rosemary, salt, and pepper. Drizzle over the carrots and use a pastry brush to evenly coat the cut carrots.
Roast the carrots in the oven at 425°F (218°C) for 30-35 minutes, checking them halfway and reapplying honey sauce (using the pastry brush) as necessary. Cook carrots to your desired level of tenderness. Remove from the oven and serve immediately. Garnish with additional herbs or chopped parsley, if desired.
Notes
Choose brightly colored reddish-orange carrots(not pale or yellow), with even coloring. Carrots that have green discoloration on them at the stem are likely to have a bitter taste due to chlorophyll formation from sun exposure.
Look for carrots with smooth skin that is free from breaks, cracks, or blemishes. These carrots may have dried out a bit already.
Select firm carrots that are not limp or rubbery, as these are no longer fresh. The best carrots are firm to the touch and will be crisp when sliced or eaten. Any soft spots are signs of deterioration or decay.
A 'white blush' occurs on baby carrots when they are beginning to dry out. These can still be eaten (if you've left them in the refrigerator for a while). If baby carrots are soft or have a 'slimy' feel, they are no longer safe to be eaten.
Baby carrots are a composite of larger carrots, but they will also work as oven-roasted carrots!