My family loves this honey and herb oven roasted carrots recipe! Even though I am REALLY looking forward to summer weather for outdoor grilling, when it comes to cooking vegetables to perfection oven roasting is simply the way to go!
1bunchcarrots(2-3 lbs carrots - whole or sliced, washed)
2tablespoonolive oil(extra virgin)
½teaspoonrosemary or thyme(or both)
salt & pepper(to taste)
1tablespoonbutter(softened, for coating the roasted carrots)
1teaspoonparsley flakes(optional, garnish)
Preheat oven to 425 degrees F (218 degrees 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 degrees F (218 degrees 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.
*If using the aluminum pouch method, split the above instructions into two halves. Fold up each portion into a 'pouch' of aluminum foil and place an extra pat of butter in each pouch. Roast in pouches, checking at 25 minutes for how tender your carrots are.