WEEKDAYS 1e|12c|p

Honey Roasted Carrots

Michael Symon
Servings: 4
30 to 45 min

A delicious side for any time of year!

  • Ingredients
  • step-by-step directions
Honey Roasted Carrots
  • 1 1/2 pounds carrots (peeled and cut into 2-inch pieces at a bias)
  • 1 teaspoon honey
  • 2 tablespoons sherry vinegar
  • 1 tablespoon whole cumin seed (toasted)
  • 1 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons mint (roughly chopped, to garnish)
  • olive oil (to serve)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 450ºF.
  • In a large bowl, add the carrots and toss with honey, vinegar, cumin seeds and 1 tablespoon olive oil.
  • In a large cast iron skillet, add remaining olive oil and heat over medium-high heat. Add carrots and season with Kosher salt and freshly ground black pepper and toss to coat. Transfer skillet to an oven and roast for 20 minutes or until the carrots have caramelized and browned in spots. Garnish with mint and olive oil.
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