- 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
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.
Ingredients
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!