Honeyed Carrots and Oranges
Serves 8|
Hands-On Time:
15m
|
Total Time:
50m
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.
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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