Roasted Carrots With Honey
This autumnal side dish hardly requires a recipe — it only calls for five ingredients and you likely already have them in your pantry. I love pairing roasted carrots with warming ingredients like honey and cinnamon. I’ll also throw some toasted nuts on top for extra flavor, texture, and a hit of healthy fats. What’s your favorite way to prepare veggies in the colder months?
Roasted Carrots With Honey
Serves: 2
INGREDIENTS
1 lb. bag organic carrots
2.5 tablespoons coconut oil (or olive or avocado oil — I just like the natural sweetness of coconut for this recipe)
2 teaspoons honey
Cinnamon to taste (I usually do about four hearty shakes)
Salt to taste (I usually crank my salt grinder about three times)
Optional toppings: toasted walnuts (can swap in any nut or seed you prefer!)
DIRECTIONS
Preheat oven to 400 F.
Line a baking sheet with parchment paper. (This is optional — just makes cleanup easier later!)
Wash carrots and trim the tops/ends. Peel the carrots if the skin looks icky, otherwise it’s fine to leave it on (extra fiber). For thicker carrots, slice in half lengthwise to speed up roasting time.
Toss the carrots with coconut oil, honey, cinnamon, and salt on baking sheet, then roast until soft. You can test by sticking a forking into one of the thicker ones (I know, I’m fancy like that).