Honey Roasted Carrots
By Kristan Raines
Honey Roasted Carrots
By Kristan Raines
Yield/Serves:
Serves 6
- 2 lbs carrots, tops removed and peeled
- 2 tbs extra virgin olive oil
- 1 tsp kosher salt
- 2 tbs melted butter
- 1 tbs honey
- 1 tbs hot honey
- 1-2 oz feta cheese, crumbled
- Freshly chopped dill
- 3-4 tbs roasted pepitas
- Heat the oven to 425°F with the rack set to the center position.
- Leave small carrots whole, cut larger/thicker carrots in half.
- Add the carrots to a large bowl and drizzle with olive oil and sprinkle with salt. Toss a few times to coat.
- Place the carrots on a large rimmed baking sheet in an even layer. Place in the oven and roast until fork tender and slightly brown, about 25-30 minutes, tossing occasionally.
- While the carrots are roasting, add the melted butter and both types of honey to a small bowl and whisk together until well combined.
- Carefully remove the pan from the oven and drizzle with the honey mixture. Toss a bit to coat and place back in the oven for 5 more minutes.
- Transfer the carrots to a serving plate and garnish with chopped dill, crumbled feta, and pepitas.