Honey Roasted Carrots
An easy, delicious way to dress up carrots for dinner.
Servings: 6
Calories: 63kcal
Ingredients
- 1 pound whole carrots orange or rainbow carrots
- 1 teaspoon orange zest
- ½ teaspoon dried coriander
- ¼ teaspoon garlic powder
- ⅛ teaspoon Kosher salt (or to taste)
- 1 tablespoon olive oil
- 1 tablespoon honey
Instructions
- Preheat oven to 400℉ and spray a baking dish with nonstick cooking spray.
- Peel the carrots and slice them lengthwise into 2-3 inch long slices of even thickness. Place them in a large mixing bowl.
- Sprinkle the orange zest, coriander, garlic powder, and salt over the carrots. Toss well to combine.
- Pour olive oil and honey over carrots and toss well to coat everything evenly.
- Spread carrots onto a baking pan in a single layer.
- Roast for about 25 minutes or until fork tender and sugars start to caramelize and turn brown in spots.
Notes
You can substitute baby carrots for whole carrots to save peeling/cutting time.
Store leftover carrots in the refrigerator for up to 4 days.
If desired, top the cooked carrots with crumbled goat or feta cheese.
Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 101mg | Potassium: 246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12631IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg