These carrots make a delicious side served warm— they are also nice for snacking.
Yield: 6 servings
Ingredients
- 1/4 cup fresh orange juice (juice from 1 navel orange)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh thyme (or 1 teaspoon dried thyme)
- 2 teaspoons finely grated orange zest
- Kosher salt, freshly ground black pepper
- 1 1/2 pounds carrots, scrubbed or peeled, halved lengthwise if large
- 1 tablespoon chopped fresh parsley
Preparation
Preheat oven to 425F.
In a large mixing bowl, add orange juice, olive oil, honey, garlic, thyme, orange zest, salt, and pepper. Mix to combine. Add carrots to the mixture and toss to coat.
Evenly spread the carrots on a baking sheet. Pour any remaining mixture over the carrots. Roast until golden and tender, about 25 minutes, carefully turning the carrots halfway through. Garnish with parsley and serve.