Citrus Glazed Roasted Carrots
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.
- Duration
- Cook Time
- Prep Time
- 6 ServingsServings
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
Preparation
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
