Ingredients
Carrots and glaze
- 700 g carrots peeled or well scrubbed; cut into long, even 1/2-inch-thick batons
- 20 g olive oil
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 30 g honey
- 1/2 tsp red pepper flakes use less for a milder dish
- 1 tbsp lemon juice
- 1 tbsp flat-leaf parsley chopped
Equipment
- Large rimmed metal baking sheet
- Vegetable peeler
- Knife and cutting board
- Mixing bowl
- Tongs
Instructions
Roast and glaze
- Heat the oven to 425°F (220°C). Pat the prepared carrots dry. Toss with the olive oil, salt and pepper.
- Spread on a large rimmed metal baking sheet in one layer with space between pieces, placing a cut face down where possible. Roast for 20 minutes, turning once halfway through.
- Mix the honey and red pepper flakes. Toss through the hot carrots, spread them out again and roast for another 8–12 minutes, checking closely, until a fork enters the thickest pieces easily and the edges are browned. Remove earlier if the glaze begins to darken too much.
- Rest for 3 minutes, then toss with lemon juice and parsley. Serve warm. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days and reheat to 165°F (74°C). Do not serve honey-containing food to children younger than 12 months.
Nutrition
Calories: 141kcalCarbohydrates: 24gProtein: 2gFat: 5gFiber: 5g
Video
Notes
Estimated nutrition per one-quarter of the batch using representative raw carrot, olive oil, honey, lemon and parsley values, including all measured glaze. Food size, brands and the amount left on the pan affect the serving. This dish contains honey and is not for children younger than 12 months.
Illustrative ingredient-portion budget: carrots $1.60, oil $0.30, honey $0.40 and lemon/parsley/seasoning $0.50. Local prices vary; energy is excluded.
Video credit: The Stay At Home Chef, How to Make Honey Roasted Carrots. The demonstration coats angled carrot pieces in melted butter and honey before roasting at 400°F (205°C). This card uses olive oil, long batons and a hotter oven, adds its chili-honey glaze late, then finishes with lemon and parsley. Follow this card’s quantities and timing for the spicy version.