Saturday, November 23, 2019

Honey Roasted Carrots

Oven roasted chunks of carrots, tossed with olive oil, seasonings, cayenne, balsamic vinegar and honey.
Oven roasted chunks of carrots, tossed with olive oil, seasonings, cayenne, balsamic vinegar and honey.

Honey Roasted Carrots

One of the best ways to bring out the flavors of vegetables is to roast them and carrots really shine. Bring them beyond the typical oil, salt and pepper with a few special enhancements and you've got a dish that is fit for your holiday dinner table.

As always, full recipe with measurements, instructions and a printable pdf document are a little further down the page. Just swipe or scroll down past the pictures.

Preheat oven to 425 degrees F. Scrape and cut carrots into larger chunks. Carrots tend to shrink when roasted so be sure to do the larger chunks. Toss with 2 tablespoons of olive oil and season with salt, black pepper and cayenne. Spread on a foil lined roasting pan and roast for 25 minutes, shaking pan several times.


Mix remaining tablespoon olive oil with the honey and balsamic vinegar; set aside. Local honey is especially good for these! Remove carrots from oven and drizzle with honey mixture. Toss and return to oven for 5 to 10 minutes longer, or until carrots reach desired tenderness, shaking pan occasionally.


 Sprinkle with dill weed and toss; taste and adjust for seasonings.


For more of my favorite vegetables and side dish recipes, check out the collection on my Pinterest page.



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Recipe: Honey Roasted Carrots

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 35 min

Total time: 45 min
Yield: About 4 to 6 servings

Ingredients
  • 2 pounds carrots, peeled
  • 3 tablespoons extra virgin olive oil, divided
  • 1-1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup honey
  • 1 teaspoon balsamic vinegar, optional
  • 1 teaspoon dill weed
Instructions

Preheat oven to 425 degrees F. Line a rimmed sheet pan with aluminum foil for easier cleanup. Scrape carrots and slice diagonally into slices about 1-1/2 to 2-inches long.

Toss carrots in a bowl with 2 tablespoons of the olive oil and season with salt, black pepper and cayenne. Spread on sheet pan and roast for 25 minutes, shaking pan several times. Mix remaining tablespoon olive oil with the honey and balsamic vinegar; set aside.

Remove, drizzle with honey mixture and toss. Return to oven and roast for 5 to 10 minutes longer, or until carrots reach desired tenderness, shaking pan occasionally. Sprinkle with dill weed and toss; taste and adjust for seasonings.

Cook's Notes: Increase recipe as needed for extra servings. Carrots tend to shrink when roasted so be sure to do the larger chunks. May substitute dried parsley for the dill weed.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y’all!

Classic Carrot Raisin Salad
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