Honey-Roasted Carrots
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sheila Lukins
Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.
Ingredients
3 to 4 bunches (depending on size) fresh carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons honey
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper
Instructions
Preheat the oven to 450 °:F.
Cut the carrots into thirds, crosswise on a sharp diagonal.
Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper.
Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.
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