Roasted Honey Carrots
I made meatloaf one night and forgot to get the potatoes. The hubby said to just steam some carrots. I knew I could do better than that. I mixed this together and threw it in the oven with the meatloaf. The result was worth writing down.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- kosher salt
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 6 tablespoons honey
- 1 teaspoons dried thyme
- 2 pounds baby cut carrots
- Carbohydrate 32.1620956496152 g
- Cholesterol 0 mg
- Fat 2.00409379122367 g
- Fiber 6.7711208317769 g
- Protein 1.56234870902044 g
- Saturated Fat 0.292024372649924 g
- Serving Size 1 1 Serving (247g)
- Sodium 820.249624300287 mg
- Sugar 25.3909748178383 g
- Trans Fat 0.127711164769597 g
- Calories 144 calories
Preheat oven at 350. Mix olive oil, honey, salt, pepper and thyme in a 9x9 roasting dish. Add carrots and coat. Optional: macerate carrots at room temperature and stir occasionally while making the main course. Bake for 1 hour. Stir carrots one or twice during baking. The carrots will sweat water that will slowly evaporate to make a glaze. Do not let the carrots get completely dry; add water if needed. Sprinkle with kosher salt or chunky sea salt before serving.
