Orange Roasted Carrots
Servings 6 people
Ingredients
- 2 pounds carrots cut into thirds
- 2 tablespoons olive oil
- 1 teaspoon orange zest (from 1 naval orange)
- ⅓ 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.