Honey Roasted Rainbow Carrots
These roasted rainbow carrots are tender, golden, and just sweet enough to feel a little special with minimal fuss. With simple ingredients and a quick roast in the oven, this colorful side dish fits right in at weeknight dinner and on your holiday table.
Ingredients
- 1 tablespoon olive oil
- 4 cups rainbow carrots, peeled and cut into ¼-inch match sticks (about 1 ½ lbs) or regular orange carrots
- ¼ teaspoon sea salt plus more to taste
- 1 tablespoon honey
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Prep the carrots. Drizzle the olive oil onto a rimmed baking sheet. Add the carrots and toss to coat evenly, then sprinkle with salt.
- Roast. Spread the carrots into an even layer and roast for 25 minutes, turning once halfway through, until tender and lightly golden.
- Finish and serve. Drizzle the carrots with honey, gently toss to coat, sprinkle with parsley, and serve warm.
Notes
Storage Directions
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. They are best enjoyed fresh and do not freeze well. Recipe Pro-Tips
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. They are best enjoyed fresh and do not freeze well. Recipe Pro-Tips
- Cut the carrots evenly. Uniform pieces help the carrots roast at the same rate, so they turn out tender and golden.
- Don’t crowd the pan. Giving the carrots space on the baking sheet allows them to roast rather than steam.
- Add the honey after roasting. This keeps the honey from burning and gives the carrots a glossy, lightly glazed finish.
Nutrition
Serving: 1gCalories: 99kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 234mgPotassium: 412mgFiber: 4gSugar: 10gVitamin A: 21384IUVitamin C: 8mgCalcium: 43mgIron: 0.4mg
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