Honey-Glazed Carrots

Ingredients

• 4.5 tbsp Extra virgin olive oil (The source gives a range of 4–5 tbsp.)
• 450 g Baby topped carrots (Alternatively, use larger carrots cut in half.)
• 0.5 tsp Salt (Plus extra flaky salt to garnish, to taste.)
• 0.125 tsp Black pepper
• 1.5 tbsp Honey
• 1 tbsp Fresh sage (Chopped; used to finish.)
• 1 tbsp Fresh rosemary (Chopped; used to finish.)
• Flaky salt (Extra, to taste, for garnish.)

Steps

1. 1

   Heat the oven to 190°C (375°F). Place the carrots in a baking dish and coat them with the olive oil, salt, and black pepper.

2. 2

   Bake the seasoned carrots for 20 minutes.

3. 3

   Remove the carrots from the oven and add the honey, coating the carrots.

4. 4

   Return the carrots to the oven and bake for 10 minutes more, until soft and the honey has begun to caramelize. If using larger carrots, check their tenderness and return them to the oven if needed.

5. 5

   Finish with the chopped sage and rosemary and a sprinkle of flaky salt to taste. Serve alongside roast dinner trimmings.

Notes

The stated timing worked for the creator's thin baby carrots; larger carrots may need additional baking. Olive oil amount is given as a range of 4–5 tbsp.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• oven-roasted
• honey-glazed
• autumn
• roast dinner