Everyday recipes for the paleo autoimmune protocol

Honey Glazed Carrots

Honey Glazed Carrots

I don’t cook carrots enough.  Or when I do, they are in something else, like a soup, stir-fry, or roasted medley.  But carrots are so tasty on their own, I had to give them a place to shine.

I like cutting vegetables thickly when I roast them, so that they can cook for a long time and get nicely soft without getting mushy, and without burning.  If you tend to cut your carrots thinly, I encourage you to try a different shape!  Allowing the same ingredient to take on unique textures in the different recipes you make can also go a long way towards combating food boredom.

The honey in this dish adds a mild touch of extra sweetness to this dish, so it’s mellow and not overpowering.  These honey-roasted carrots are a great side dish to support your main protein.

Honey-Glazed Carrots
  1. 5 large carrots
  2. 1 Tbsp honey
  3. 1 Tbsp olive oil
  4. 1/4 tsp ginger powder
  5. 1/4 tsp salt
  6. 2 tsp water
  7. several sprigs of thyme
  1. Preheat the oven to 350°.
  2. In a small bowl, mix together the honey, ginger, and salt. Add the olive oil in a slow drizzle while you stir the mixture, so that it incorporates smoothly into the glaze. Mix in the water 1/2 tsp at a time until the glaze is thin but not too runny.
  3. Cut the carrots into thick (1/2" to 3/4") slices. Toss them in the glaze, then place them on a tray. Bake at 350° for 1 hour and 20 minutes, turning the slices over halfway through baking.
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