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Lilly’s Table

 
 
Salmon Wellington
© Lillys-Table.com Photo of Honey Roasted Carrots
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Honey Roasted Carrots

from Salmon Wellington with Creamed Greens & Honey Roasted Carrots, the Week of April 5, 2015.
View the previous recipe for this meal.

Roasting carrots brings out their sweetness, but a bit of honey turns them into candy. We tease this is technically dessert, rather than a side dish. Use agave nectar or even maple syrup instead of honey for a vegan choice. Try using a chunky salt, such as kosher or sea salt which will make every bite slightly sweet & salty.

Ingredients

  • 1 lb carrot, scrub
  • 1 tablespoon honey, or agave nectar
  • 1 tablespoon butter, unsalted, or olive oil
  • ½ teaspoon salt
  • 1 teaspoon olive oil

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Scrub the carrots, peel if desire. Cut off the ends and cut into chunks. Toss with the olive oil and spread on a baking sheet. Roast for 25-35 minutes until the carrots are golden on the edges and tender to the bite.

Meanwhile, melt the butter and honey together.

As soon as the carrots are perfect, toss with the honey-butter and finish with a sprinkle of the kosher salt.

Serve hot, although they are tasty cooled down as well.