Description
Easy roasted carrots with orange honey glaze and toasted pine nuts is the perfect side dish for any Holiday or dinner party.
Ingredients
Units
Scale
Carrots
- 2 to 3 bunches of green top carrots (depending on how large the bunches are)
- 1 tablespoon olive oil or avocado oil
- salt
Orange honey glaze
- 1/4 cup honey
- 1/4 cup orange juice (pulp free)
- 1/4 teaspoon salt
- 2 tablespoons white wine vinegar
- Optional: 1/4 teaspoon red pepper flakes
- zest of 1 orange
Optional garnishes
- 1/2 cup pine nuts (highly recommended)
- parsley leaves, chopped
- sliced oranges
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Trim the bushy green ends off your carrots, leaving behind about 1 inch of the stems. Scrub and dirt off the carrots and peel. Carefully slice any really thick carrots in half lengthwise. Place them on an extra large rimmed baking sheet. You don’t want so many carrots that they overcrowd the pan, otherwise they will steam, you want to them to be in a nice even layer (see photo in post). Toss them in the oil and a good sprinkle of salt, and arrange them in an even layer.
- Roast the carrots: Roast the carrots for 15 minutes, or just until the carrots begin to char on one side. Flip the carrots, reduce the heat to 350 degrees Fahrenheit, and roast the carrots another 10 to 15 minutes or until they are fork tender.
- Make the orange honey glaze: While the carrots are roasting make the glaze by adding all of the ingredients except the orange zest to a small sauce pot. Bring to a boil, reduce to a simmer and simmer for 10 minutes, stirring frequently. The sauce is done when it clings to the back of the spoon, yet is still pour able – remove from heat and set aside. Stir in the orange zest. If it’s too thick then add a 1/2 to 1 teaspoon more orange juice.
- Toast the pine nuts: Add the pine nuts to a small skillet, turn the skillet to medium low heat. Toast for 5 to 7 minutes, stirring frequently, or until the pine nuts are golden brown and smell fragrant (see photo in post) – remove from the heat and set aside. Be careful not to burn the pine nuts, they can go from perfectly toasted to burnt real quick.
- To serve: Just before serving transfer the warm carrots to a serving platter. Add orange slices to the edge of the platter, to decorate (if desired). Sprinkle on a generous amount of the pine nuts and a little parsley. Just before serving drizzle with a generous amount of the orange honey glaze. The carrots are best served warm, but they are also really good room temperature.
Notes
Carrots: green top carrots aren’t essential to this recipe, I just think they add an elegant look. If you can’t find green top carrots you can use whole carrots and just trim off the top. Also feel free to use rainbow carrots if you can find them.
Make ahead tips
- Make the glaze up to 2 days in advance. Store in the fridge in an air tight container. Allow to sit at room temp for 20 minutes before using. If it’s thickened too much just stir in a splash or two of orange juice.
- toast the pine nuts up to several days in advance. Store in an air tight container at room temperature.
- wash and peel the carrots up to 1 day in advance. Store them in a bag with a damp paper towel.
