Citrus Glazed Roasted Carrots
Citrus Glazed Roasted Carrots
Lemon and orange juices add a bright citrus note to roasted carrots. The honey glaze brings out the natural sweetness in carrots. This recipe comes from Joy of Kosher.
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Servings
6
Ingredients
- 2 pound carrots, peeled
- 2 to 3 tablespoon olive oil
- kosher or sea salt
- fresh cracked black pepper
- 2 large lemons, 1 halved and 1 juiced
- 2 small oranges, 1 halved and 1 juiced
- 4 tablespoon honey
- 1 teaspoon dried thyme
Directions
- Preheat the oven to 425 degrees F.
- Peel and cut the carrots lengthwise into quarters or sixths, according to the size of the carrots.
- On a large, lightly greased sheet pan, toss the carrots with the olive oil, salt, and pepper. Place the halved lemon and orange cut-side up in the pan as well, and roast until just tender, 20 to 25 minutes. Keep a careful watch as cooking time will vary depending on the size of the carrots.
- Remove from the oven and toss with honey, thyme and the juice of the remaining orange and lemon.
- Return to the oven and cook until caramelized and lightly charred, 10 to 15 minutes. Serve warm or at room temperature with the roasted citrus halves.