Honey Roasted Carrots

How to make Honey Roasted Carrots?

Start by peeling and slicing your carrots diagonally into thick slices. Then, add the sliced carrots to a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Place them in a single layer on a large sheet pan covered with parchment paper. Roast for about 20 minutes or until fork tender.

Melt the butter in a large saucepan over medium-low heat. Add the honey and cayenne pepper and stir to combine, cooking for several minutes. Add the roasted carrots to the skillet and toss to coat. Sprinkle the carrots with fresh thyme.

Preparations Tips

• For aesthetic purposes, peel the carrots. You will appreciate that you did. The bright orange color is aesthetically pleasing. Don’t peel them if baby carrots are used.
• Cut the carrots into 2-inch segments. Cut thick ends in half.
• The little bit of cayenne pepper in this recipe does not make it spicy or hot. It adds a bit more flavor dimension.
• Roast the carrots just until they are fork-tender.
• Fresh herbs like thyme, parsley, and rosemary take these carrots over the top, but in a pinch, you can substitute dried herbs.

Recipe Variations

• Spices: kick it up a few notches with a little bit of cinnamon, nutmeg, chili powder, or ground cloves.
• Nuts: add some toasted pine nuts, chopped pecans, or almond slivers
• Sweeteners: substitute maple syrup, brown sugar, or even Mirin (which is sweetened sake) for the honey
• Colorful Carrots: look for bright, beautiful colored carrots like Lunar White Carrots, Solar Yellow Carrots, Cosmic Purple Carrots, and Atomic Red Carrots.

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at reduced power in the microwave or on the stovetop over low heat.