Honey Roasted Rainbow Carrots
The humble carrot is often seen as a simple, everyday vegetable, but when you transform it with a little honey, some spices, and a touch of roasting magic, it becomes a stunning side dish that’s as gourmet as it is easy to make. Honey Roasted Rainbow Carrots offer a perfect balance of sweet and savory flavors, combined with a beautiful medley of colors that make them an eye-catching addition to any table. Whether you’re preparing a special holiday feast, a family dinner, or simply want to impress your guests, this recipe will have everyone asking for seconds
Ingredients
- 1.5 pounds rainbow carrots (about 6-7 medium-sized)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tbsp unsalted butter
- 2 tbsp honey
- 2 dried bay leaves
- 2 medium garlic cloves, smashed
- 1/2 teaspoon lemon juice
Optional Gremolata Topping
- 2 tablespoons carrot greens or flat-leaf parsley, finely chopped
- 2 tablespoons almonds, chopped
- 1 garlic clove, finely minced
- 1 teaspoon lemon juice
- 1/2 tablespoons olive oil
Instructions
- Preheat the Oven: Set the oven to 450°F (230°C)
- Prepare the Carrots: Wash and peel the carrots. If they’re thicker than 1 inch, slice them in half lengthwise for even roasting. Toss them in 1 tablespoon olive oil and season with salt and pepper.
- Roast the Carrots: Arrange the carrots in a single layer on a metal baking sheet and roast for 10-15 minutes, or until the edges begin to caramelize.
- Make the Glaze: While the carrots are roasting, combine butter, honey, bay leaves, garlic, and lemon juice in a small saucepan. Heat over medium until hot, bubbly, and slightly thickened (about 2-3 minutes).
- Glaze the Carrots: Remove the carrots from the oven and reduce the temperature to 350°F (175°C). Toss the carrots in the glaze, ensuring they’re evenly coated, and return them to the oven for 10-15 more minutes, stirring halfway through.
- Prepare Gremolata (Optional): Finely chop the carrot greens (or parsley), almonds, and garlic. Toss with lemon juice and olive oil to combine
- Serve: Once the carrots are caramelized and tender, remove them from the oven, transfer to a serving dish, and top with the gremolata (optional). Serve warm.
Notes
- Fresh carrots are ideal for this recipe. Try to choose carrots that are vibrant and firm for the best flavor and texture.
- The optional gremolata topping adds a crunchy, herbaceous contrast to the sweet and tender carrots, but it’s entirely optional.
- You can substitute honey with maple syrup for a different twist, or use fresh herbs like rosemary or thyme in the glaze instead of bay leaves.
- If your carrots are different sizes, chop them into uniform pieces to ensure even roasting.