Honeyed Carrots and Oranges

Glazed with honey and slow-roasted in the oven, this carrot side dish proves a pretty sweet way to eat your vegetables. We used whole small baby carrots—and we don’t mean the little nubs you buy in a bag. Look for miniature carrots at the farmers market or grocery, or opt for regular carrots, peeled and trimmed and cut into thin, long sticks. You’ll toss the carrots and sliced orange with olive oil, honey, salt and pepper, than roast for just about 30 minutes. The versatile finished dish works well alongside chicken, steak, and turkey, and while it feels fit for a special occasion, the dish is simple enough to make anytime.

honeyedcarrotsandoranges
Photo by Gentl & Hyers
Honeyed Carrots and Oranges 3.9 494 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 94 calories
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 329 mg
    • Protein 1 g
    • Carbohydrate 16 g
    • Sugar 11 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 44 mg
Glazed with honey and slow-roasted in the oven, this carrot side dish proves a pretty sweet way to eat your vegetables. We used whole small baby carrots—and we don’t mean the little nubs you buy in a bag. Look for miniature carrots at the farmers market or grocery, or opt for regular carrots, peeled and trimmed and cut into thin, long sticks. You’ll toss the carrots and sliced orange with olive oil, honey, salt and pepper, than roast for just about 30 minutes. The versatile finished dish works well alongside chicken, steak, and turkey, and while it feels fit for a special occasion, the dish is simple enough to make anytime.

Ingredients

  1. Check 2 pounds very small carrots, scrubbed; or regular carrots—trimmed, peeled, and cut into thin sticks
  2. Check 1 orange, cut into 8 pieces
  3. Check 2 tablespoons olive oil
  4. Check 2 tablespoons honey
  5. Check kosher salt and black pepper
  6. Check 2 tablespoons small dill sprigs

Directions

  1. Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.