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.
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
Sat fat 1g
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.