Honey Roasted Carrots
Roasted root vegetables are to fall as the tomato salad is to summer. It’s my go-to side dish. I love all kinds of combinations of roasted vegetables, but there is something about the simplicity of roasted carrots that is particularly appealing. I prefer mine minimally dressed, with just a bit of olive oil, honey, salt and fresh thyme. And I like to use a mix of colors and leave the ends uncut (laziness = rustic!) for maximal visual impact. If you can’t find rainbow carrots, you can use a combination of parsnips and carrots for some color variation.
Ingredients
- 1 lb carrots (a mix of colors, if possible)
- A few sprigs fresh thyme
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1/4 tsp. salt
Instructions
- Trim the greens off the carrots, leaving about 1-2 inches at the top if desired. Peel and wash the carrots. If they are large, you can cut them in half lengthwise.
- Toss the carrots on a rimmed baking sheet along with the thyme. Drizzle with the olive oil and honey. Sprinkle with salt. Transfer to your pre-heated oven and roast for 25-30 minutes, or until the carrots are tender and browned in some spots. Remove from the oven. Transfer to a plate and serve.
- Leftovers can be stored in an airtight container for 1-2 days.
