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.
- 5 large carrots
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1/4 tsp ginger powder
- 1/4 tsp salt
- 2 tsp water
- several sprigs of thyme
- Preheat the oven to 350°.
- 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.
- 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.