Friday, December 12, 2014

Honey-Cinnamon Roasted Carrots

Here I started with my basic recipe for Roasted Carrots and added a light glaze of honey and cinnamon, which gives the dish a festive flair without being too sweet.


1 pound medium-to-large carrots, peeled
1 tablespoon extra virgin olive oil
2 tablespoons honey, divided
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.

Cut the carrots in half lengthwise and then cut crosswise into 2-inch pieces. Cut the thicker pieces in half again lengthwise, so that all the pieces will be similar in size.

In a large bowl, toss the carrot pieces with the olive oil, 1 tablespoon of the honey, the cinnamon, and salt and pepper.

Arrange the coated carrots in a single layer in a deep baking dish or roasting pan lined with non-stick foil. Roast for 10 minutes. Remove from oven and stir.

Drizzle the carrots with the remaining 1 tablespoon of honey, along with additional salt and pepper as needed, and toss well to coat the carrots evenly.

Return to oven and roast uncovered, stirring occasionally, for another 10-20 minutes, or longer as needed, until the carrots are tender.

-- 2-3 servings

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