Appetizers and Sides/ Recipes

Orange Roasted Carrots

Orange Roasted Carrots

Orange roasted carrots are a side dish that is fit for company but easy enough to make any time! They are tender and bursting with sweet orange flavor!

Orange Roasted Carrots

I came across an orange roasted carrot recipe from Ina Garten (the queen), made a few adjustments for our liking, and the results are these delicious orange roasted carrots!

Ingredients for Orange Roasted Carrots:

  • Carrots of course
  • orange zest and juice from 1 fresh orange
  • olive oil
  • honey
  • salt
  • Parsley…optional but makes it so pretty at the end!

These carrots are so simple to make. You’ll start with peeling and cutting your carrots. I like to cut them into about 3 long pieces then cut the fatter end in half so everything cooks evenly.

Chopped carrots, cut carrots

The orange sauce is just as easy! It’s the orange zest, juice, olive oil, honey, and salt. I made this in a bowl so I could photograph the consistency but you can totally make this in a zip-top bag and make it even easier clean-up!

sauce for orange roasted carrots

After making the sauce, you can add in the carrots and toss them to coat them evenly.

sauce for orange roasted carrots

You’ll then add the carrots to a 9×13 baking dish and cover tightly with aluminum foil. This helps them steam and soften in the oven and ensures they turn out nice and tender! Uncover them half-way through the cooking time to let them brown. I like to turn the oven on broil for the last 5 minutes to get a nice golden color on them.

Orange Roasted Carrots

Once finished, you can top them with a little extra orange zest and parsley for an extra pop of color but that’s optional.

Orange Roasted Carrots

 

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Orange Roasted Carrots

Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Coco and Ash

Ingredients

  • 2 pounds carrots cut into thirds
  • 2 tablespoons olive oil
  • 1 teaspoon orange zest (from 1 naval orange)
  • 1/3 cup fresh squeezed orange juice (from 1 naval orange)
  • 1 tablespoon honey
  • 2 teaspoons course salt
  • fresh chopped parsley for garnish (optional)

Instructions

  • Pre-heat the oven to 425°
  • Be sure to zest your orange before you cut and juice it. If I have enough zest, you can save a little to sprinkle on after cooking but that's optional.
  • Add the orange zest, orange juice, olive oil, honey, and salt to a bowl and wisk until the honey has incorporated smoothly.
  • Toss the carrots in the sauce mixture to coat them.
  • Add the carrots and all of the sauce to a 9x13 pan or a sheet pan and cover with aluminum foil.
  • Bake for 15 minutes while covered then remove the cover and bake for another 15 minutes or until the carrots are tender. I sometimes will broil them for about 5 minutes at the end to get a little more golden color.
  • Optional: sprinkle with the reserved orange zest and a bit of fresh parsley and serve warm.

Orange Roasted Carrots

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