Rating: 4 stars
498 Ratings
  • 5 star values: 265
  • 4 star values: 83
  • 3 star values: 52
  • 2 star values: 55
  • 1 star values: 43

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.

Kate Merker and Sara Quessenberry

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.

Nutrition Facts

94 calories; fat 4g; saturated fat 1g; sodium 329mg; protein 1g; carbohydrates 16g; sugars 11g; fiber 4g; iron 1mg; calcium 44mg.
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