Buttery Honey Roasted Carrots are a great side dish to your Thanksgiving or Christmas dinner. The great part is, you can make these all year around.
I love roasting veggies because it's a great way to bring out the flavors while getting your nutrients. My favorite roasted veggies are my loaded brussels sprouts, cauliflower and these honey roasted carrots.
Yes, you may but I would use the full, long carrots and not the baby ones. In my opinion, it gives it a more classy and elegant feel to the dinner.
Since I don't cut the carrots, I will flip them halfway through to ensure they cook thoroughly. After 20 minutes, you should start to see some caramelization.
Another cooking tip is to peel the carrots before hand to give it a smooth and clean texture.
Be sure to not overcrowd the cooking dish and make sure the carrots are spread out.
I think the perfect meal would be with some mashed potatoes or cauliflower mash and steak. If you didn't know, steak and cauliflower mash is seriously one of my favorite meals. I love to top it off with some blue cheese.
Directions
Pre-heat your oven to 375 degrees.
Wash, dry, trim and peel the carrots. I leave my whole but you can cut them if you prefer.
Next, add your carrots to a greased baking dish or pan and set aside.
In a bowl, whisk together jam, honey, olive oil, melted butter, balsamic vinegar, garlic powder, ground mustard, thyme, ground cumin and salt and pepper. Whisk together.
Pour your mixture over the carrots and coat evenly.
Bake for 30 or 40 minutes or until tender flipping halfway through. You can check this by poking one with a fork.
Circular it's at 20 minutes.
Lastly, garnish with fresh parsley.
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.