Honey Roasted Carrots
By
debbie lopez
@Debbwl
10
This is best with really young fresh small carrots. Small young carrots do not need peeling, just a good scrub. For a nice presentation trim the top so that a small bit of the green remains.
Blue Ribbon Recipe
Notes from the Test Kitchen:
This is an easy holiday side dish. The carrots are sweet and buttery with a slightly spicy undertone from the cayenne pepper. But you can adjust that to your taste buds.
Note We used 2 lbs of baby carrots when testing. If using this option, you may need to cook the carrots a bit longer.
This is an easy holiday side dish. The carrots are sweet and buttery with a slightly spicy undertone from the cayenne pepper. But you can adjust that to your taste buds.
Note We used 2 lbs of baby carrots when testing. If using this option, you may need to cook the carrots a bit longer.
Ingredients
- 2 lb
- fresh carrots, trimmed, very young work best but can also use baby carrots
- 1/4 c
- honey
- 2 Tbsp
- butter, melted
- 1/2 tsp
- salt
- 1/8 tsp
- cayenne pepper
How to Make Honey Roasted Carrots
- 1Heat oven to 450°F Line 2 rimmed baking sheets with foil coated with cooking spray. Add butter and honey to a bowl.
- 2Toss trimmed carrots with remaining ingredients and divide between two pans.
- 3Bake 15 to 20 minutes, tossing once or twice, until tender.
About Honey Roasted Carrots
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Easter
Other Tag: Healthy
Hashtag: #fresh carrots
