Honey Roasted Colorful Carrots (Print-Friendly Version)
Vibrant rainbow carrots glazed with honey and herbs, roasted until caramelized and tender for an elegant, colorful side dish.
# Ingredients:
→ Carrots and Base Ingredients
01 -
1 kg colorful carrots, peeled and cut into sticks or left whole if thin
02 -
2 tablespoons olive oil
03 -
2 tablespoons honey
04 -
1 tablespoon balsamic vinegar or lemon juice
05 -
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon fresh parsley, chopped (optional)
→ Optional Flavor Enhancers
09 -
1 teaspoon garlic powder or 2 cloves garlic, minced
10 -
1 tablespoon melted butter
11 -
1/4 cup crumbled feta or goat cheese
# Steps:
01 -
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
02 -
In a large bowl, whisk together olive oil, honey, balsamic vinegar, thyme, salt, and pepper. Add garlic powder or minced garlic if using.
03 -
Toss the carrots in the honey mixture until well coated.
04 -
Spread the carrots in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
05 -
Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and caramelized on the edges. For extra caramelization, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
06 -
Sprinkle with fresh parsley and, if desired, add crumbled feta or goat cheese before serving.
# Notes & Tips:
01 -
Make it ahead by prepping the carrots and glaze separately, then combining them when ready to roast.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
Reheat leftovers in the oven at 180°C (350°F) or in a skillet over medium heat to maintain texture.