Description
These Honey Roasted Colorful Carrots are tender, sweet, and bursting with flavor. Roasted with butter, honey, and aromatic bay leaves, then finished with an optional fresh gremolata topping for a bright, crunchy contrast. A vibrant side dish to elevate any meal.
Ingredients
Carrots:
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1.5 pounds rainbow carrots (about 6–7 medium, ~1” thick)
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1 tablespoon oil
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½ teaspoon salt
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½ teaspoon pepper
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2 tablespoons unsalted butter
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2 tablespoons honey
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2 dried bay leaves
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2 medium garlic cloves
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½ teaspoon lemon juice
Optional Gremolata Topping:
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2 tablespoons carrot greens or parsley, finely chopped
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2 tablespoons almonds, chopped
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1 medium garlic clove, finely minced
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1 teaspoon lemon juice
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½ tablespoon oil
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, toss carrots with oil, salt, and pepper until evenly coated.
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Spread carrots on a baking sheet in a single layer. Add bay leaves and whole garlic cloves on top.
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Dot carrots with butter and drizzle with honey. Toss gently to combine.
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Roast for 30–35 minutes, turning once halfway through, until carrots are tender and caramelized.
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Remove bay leaves and garlic cloves before serving. Drizzle with lemon juice.
For Gremolata Topping (Optional):
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In a small bowl, combine chopped carrot greens or parsley, chopped almonds, minced garlic, lemon juice, and oil. Mix well.
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Sprinkle gremolata over roasted carrots before serving for added freshness and crunch.
Notes
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Use rainbow carrots or any colorful variety for visual appeal.
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Bay leaves add subtle earthiness—remove before serving.
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Gremolata adds a fresh and nutty contrast but is optional.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American