Roasted Whole Carrots with Honey and Lime
Serves 4
5 mins prep
25 mins cook
30 mins total
A simple recipe for tangy-sweet roasted whole carrots that celebrates my favorite everyday vegetable. Tossed with olive oil, honey, ground spices, fresh lime, herbs and crumbled soft feta cheese, this is a back-pocket recipe you'll make over and over.
Serving garnishes
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Heat oven to 400 (200 C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.
Slice the tapered, slimmer ends off the carrots (these tend to burn). If your carrots are thicker than 2-inches in diameter, slice them in half vertically so all the pieces roast evenly.
Drizzle the olive oil over the carrots and sprinkle evenly with the salt and spices. Add the honey and toss the carrots around to coat them in the seasonings. Put the lime halves on the pan, cut side down.
Cover the baking sheet with a piece of aluminum foil.
Roast 15 minutes. Remove the foil and give the carrots a quick toss. Continue roasting, uncovered, for 10-15 minutes, until they're just tender when poked with the tip of a small knife, and the edges are golden brown. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.
To serve, transfer the carrots and pan juices to a serving plate. Sprinkle the green onions, herbs and feta cheese over the top.
