Honey Roasted Carrots
By
debbie lopez
@Debbwl
14
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
This is a delicious side dish that's fancy enough to be served at a holiday meal but easy enough to make on a Wednesday. The roasted carrots are sweet and buttery. There is a little bit of salt and a slightly spicy undertone from the cayenne. The cayenne can easily be adjusted, though, to suit your taste buds.
Note: If you like a lot of glaze on your carrots, brush a little extra honey and butter on them before serving. Also, make sure to flip the carrots every 7 minutes to prevent burning.
Ingredients
-
2 lbfresh carrots, trimmed, very young work best but can also use baby carrots
-
1/4 choney
-
2 Tbspbutter, melted
-
1/2 tspsalt
-
1/8 tspcayenne pepper
How to Make Honey Roasted Carrots
- Heat oven to 450°F Line 2 rimmed baking sheets with foil coated with cooking spray.
- Add butter and honey to a bowl.
- Add salt and cayenne.
- Toss carrots in honey mixture.
- Place carrots on prepared cookie sheets.
- Bake 15 to 20 minutes.
- Tossing once or twice until tender.
