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Honeyed Carrots and Oranges

Honeyed Carrots and Oranges
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2010

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 .

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.