Honeyed Carrots and Oranges
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 pounds very small carrots, scrubbed; or regular carrots—trimmed, peeled, and cut into thin sticks
- 1 orange, cut into 8 pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- kosher salt and black pepper
- 2 tablespoons small dill sprigs
Directions
- 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.
- Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.
Nutritional Information
- Per Serving
- Calories 94
- Fat 4g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 329mg
- Protein 1g
- Carbohydrate 16g
- Sugar 11g
- Fiber 4g
- Iron 1mg
- Calcium 44mg
What does this mean? See
Nutrition 101
.
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Quick Tip
This recipe calls for very small, young carrots—not to be confused with peeled “baby carrots” sold in bags at supermarkets.
If young carrots aren’t available, use cut-up regular carrots instead.
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