There’s nothing sweeter than oven-roasted caramelized carrots. The citrus brightens this dish and pairs well with thyme, another favorite and uber versatile herb that I don’t leave home without. Use small, multi-colored baby carrots with the greens on top and add pearl onions to elevate this simple side to 5-star status.
Citrus Glazed Roasted Carrots
Servings
6 Servings
Ingredients
- 2 pounds carrots peeled
- 1 large lemon halved
- 1 small orange halved
- 2-3 tablespoons olive oil
- Kosher or sea salt
- Fresh cracked black pepper
- 4 tablespoons honey
- 1 teaspoon dried thyme
- 1 large orange juiced
- 1 large lemon juiced
Instructions
- 1 Preheat oven to 425°F. 2 Peel and cut the carrots lengthwise into 1/4s or 1/6ths according to the size of your carrots. 3 On a large, lightly greased sheet pan, toss carrots with olive oil, salt and pepper. Place the halved lemon and orange cut-side up in the pan as well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch as cooking time will vary depending on the size of your carrots. 4 Remove from the oven and toss with honey, thyme and the juice of the remaining large orange and large lemon. 5 Return to the oven and cook for another 10-15 minutes or until caramelized and lightly charred. Serve warm or at room temperature with roasted citrus halves.
- As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) – Subscribe Now
The flavor was great, but the amount of liquid from the large orange and the lemon, mixed with the honey, was too much liquid, so even after almost had and hour it never Carmelized. Too bad as it was a very tasty juice mixture.
DELICIOUS! THANK YOU, Jamie
These were delicious! The orange and lemon gave it great flavor, so it wasn’t too heavy on the sweet.
Can’t wait to try recipes
Kosher recipes please