Sweet and Punchy Honey-Roasted Carrots
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 pound (453 g) small whole carrots (about 3/4 inches in diameter and 2 ounces each), peeled and halved lengthwise
- 2 tablespoons (30 ml) honey
- 2 tablespoons (14 g) unsalted butter, melted
- 1 tablespoon white miso paste
- 1 tablespoon (15 ml) sherry vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh mixed tender herbs (such as dill, parsley, chives, and/or tarragon)
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Preparation
Step 1
Adjust oven rack to middle position, and preheat oven to 425°F (220°C).
Step 2
Bring a large pot of salted water to a boil over high heat. Add carrots to boiling water; reduce heat to medium-low, and simmer until carrots are just beginning to turn tender and still meet some resistance when pierced with a fork or knife, 3 to 5 minutes. Drain carrots, and pat dry with paper towels or a clean kitchen towel; place on a baking sheet.
Step 3
In a small bowl, whisk honey, butter, miso, vinegar, ginger, and black pepper until combined. Drizzle 2 tablespoons of honey mixture over carrots, and toss to coat. Place carrots, cut side down, on baking sheet.
Step 4
Roast carrots until edges are browned and carrots are tender, 15 to 18 minutes, rotating baking sheet from front to back halfway through cooking. Remove from oven and let cool 5 minutes.
Step 5
Toss carrots with herbs and transfer carrots to a large serving plate. Drizzle with remaining 4 tablespoons honey mixture. Serve warm.
Step 6
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