If you are a fan of candied sweet potatoes, you will probably love the delightful side dish of roasted, honey-glazed carrots. Depending on what type of carrots you use, the recipe can be prepared and completed fairly quickly.
I like to use organic, whole carrots that I peel, chop off both ends for uniformity sake and slice in half length-wise. But you can buy your carrots already washed, peeled and sliced into baby carrots or medallions, if you desire. I find that there is a lot of shrinkage and prefer to retain the natural length of the carrot in the raw.
Toss them liberally in olive oil, (I use organic EVOO) and season with sea salt and cracked pepper. Arrange your carrots on an aluminum-covered baking sheet and once your oven hits 400 degrees, place on the middle rack. Turn them over at about the fifteen minute mark and bake for an additional ten minutes or so. Like potatoes, your carrots are done when you stick a knife in them and it slides right off.
Of course, if you’re anything like my husband, he likes his vegetables a little well-done (if not slightly burnt), so I usually turn the oven off and just let them sit in the heat for an extra minute or two.
Once the carrots are roasted to your liking, place them in a stove-top pan, add two heaping tablespoons of finishing butter and two heaping tablespoons of honey.
I prefer to use Chrystal’s All Natural Orange Blossom Honey and Wegman’s Vanilla Orange finishing butter, but you can add your favorite honey, and easily make your own Vanilla Orange butter with this recipe.
Turn the burner on mid-high heat, allowing the honey to caramelize slightly, turn it down to a simmer and then serve.
If you read this blog, you’ll know I”m not a precise recipe writer, but it should look something like this:
- Carrots – 1 lb
- Olive Oil – 1/4 cup
- Sea salt
- Cracked Pepper
- Orange-vanilla butter – 2 – 4 tablespoons
- Orange-blossom honey – 2-4 tablespoons
- Set oven to 400 degrees
- Peel and slice carrots
- Toss liberally with olive oil
- Season with salt and pepper
- Bake for fifteen minutes. Turn carrots over and bake for an additional ten to fifteen minutes.
- Remove fully roasted carrots from pan, place in stove stop pan.
- Add honey and butter, allow to melt and caramelize, covering all the carrots.
- Serve while warm.
*Add a dash of cinnamon, ginger or even cayenne pepper for a spicy twist!
I like to include this side dish with baked, Jamaican curry chicken and a simple green dish like steamed green beans or sugar snap peas. Pair this sweet and spicy meal with a glass of Riesling, Sauvignon Blanc, off-dry, hard apple cider like Bold Rock Apple Cider or a crisp honey mead, like Hill Top Berry Farm & Winery’s Voyage.