Honey Roasted Whole Carrots are the perfect accompaniment for any weeknight meal. Carrots are tossed in olive oil and honey, then dusted with cayenne pepper for a delightful sweet-spicy kick.
Carrots were one of my favorite snacks as a kid, and I could easily take down a bag of baby carrots in one sitting because they were so darn good.
Then my sister discovered she was allergic — highly allergic — to carrots… and we all stopped eating them in her presence.
It’s been years since I cooked a carrot — or really did anything but chop them as a part mirepoix to start a dish — but recently, I decided it was time.
So I took a few of my favorite ingredients, tossed the carrots in them, and roasted them until they were fork tender.
The end result?
Spectacular! The carrots are sweet with a kick of heat from the cayenne. And they melt in your mouth as you eat them.
Here’s how you can make these Honey Roasted Whole Carrots at home:
Ingredients
- 1 bunch carrots, trimmed and cleaned
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- Salt and pepper, to taste
- Cayenne pepper, for dusting
Instructions
- Preheat the oven to 400°F. Spritz a sheet pan with baking spray, and set aside.
- In a large bowl, coat the prepared carrots with the olive oil and honey.
- Season with salt and pepper.
- Transfer the carrots to the prepared sheet pan.
- Sprinkle the cayenne pepper over the carrots. (Be careful with this -- a little goes a long way.)
- Bake in the preheated over for 25 minutes, or until fork tender.
- Enjoy warm!
How do you like your carrots?
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I’m making them tonight.