The honey in this roasted carrot recipe adds just the right amount of sweetness to this side dish. (Staff Photo: Julie Wells)
We all know that carrots are loaded with beta-carotene, but did you know that carrots come in a variety of colors such as white, yellow, red and purple? I can’t recall ever seeing a carrot in any other color besides orange.
Before being pregnant with my daughter Joy, I loved carrots, but sometime between being sick a lot during the pregnancy and afterwards, carrots have become a vegetable I no longer like. And no amount of ranch dip has helped either.
In an effort to keep pressing forward to renew my love for carrots, I stumbled upon a new recipe called honey roasted carrots and decided to make it today’s featured recipe.
Whether you need a last minute side dish for Easter, or you just want to shake things up a bit with a carrot dish, please give this one a try.
I couldn’t have asked for an easier recipe — just mix carrots, olive oil and honey, and bake the mixture in the oven for about 30 minutes, and you are done.
It also happens to be a dish that is healthy and very satisfying.
In the cooking directions, I suggest cooking the carrots slowly for about 30 minutes, which is what I did. My carrots came out just under tender. For our family, that was perfect. The carrots still had a little crunch to them. But, feel free to cook these sweetened carrots to your desired tenderness.