Hot Honey Roasted Carrots
These hot honey roasted carrots are absolutely incredible! They bring a little sweet and heat to your plate, and might just become your new favorite vegetable side dish. Using pomegranate arils and fresh parsley as garnishes add the perfect festive touch, making these carrots an awe-inspiring addition to your holiday dinner spread.
Servings: 6 servings
Ingredients
- 8 medium to large carrots, peeled and sliced diagonally (about 1/2 inch thick)
- 1 TBSP olive oil
- Sea salt & cracked pepper, to taste
- 2 TBSP raw organic liquid honey
- 2-3 tsp chili flakes more or less depending on your heat preference
- 1/4 cup pomegranate arils
- Fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 425º F.
- Peel the carrots, give them a good rinse under cool water, then pat them dry. Slice them into 1/2-inch thick diagonal pieces.
- Put the carrots into a large mixing bowl and drizzle them with olive oil. Sprinkle with salt and pepper, then toss to coat.
- Dump the carrots onto a baking sheet and spread them out evenly so they aren't crowded. Roast for 25-30 minutes, or until the carrots are golden and tender, shaking and stirring them halfway through cooking time.
- While the carrots are roasting, mix the honey and red pepper flakes in a small bowl and set it aside.
- Once the carrots are cooked, transfer them back to the mixing bowl. Drizzle the hot honey on top, sprinkle in the pomegranate arils, and toss to evenly coat. Garnish with extra pomegranate arils and fresh chopped parsley.
Notes
Don’t toss the carrots in honey prior to roasting. The honey will burn in the oven, and heating honey to temperatures over 115º F can degrade the honey, killing enzymes and antioxidants, and overall decreasing its nutritional value.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g
