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Honey Orange Roasted Carrots (Parsnips Optional)
Parsnips are optional and provide a little variety. The trick is to cook these veggies just long enough to maintain a hint of crispness.
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Ingredients
1
bunch (about 1 pound) carrots, with parsnips mixed in, if desired
1
tablespoon
olive oil
1
tablespoon
honey
1
tablespoon
freshly squeezed orange juice
1/4
teaspoon
dried thyme or 1 teaspoon minced fresh
Kosher or sea salt
Zest from half an orange
Instructions
Preheat oven to 400 degrees.
Peel and cut carrots into sticks. My sticks were about 1/3" thick. (You may cut them thinner or thicker, simply adjust cooking time accordingly.)
Put the olive oil in a cast iron or other oven-proof skillet. Over medium-high heat, sauté the vegetables without stirring until just beginning to brown, about 4 minutes. Remove from heat.
Pour in the honey and juice and toss to coat. Sprinkle with salt to taste and thyme and roast for 8 minutes or until just tender.
Remove from oven, sprinkle with orange zest, and serve!
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