For Easter brunch I wanted to make a simple side dish that would be easy to prepare, kid-friendly and incorporate more veggies into our meal. Carrots are a perfect go-to veggie with a lot of natural sweetness…and when glazed with honey, even more appealing to those kiddos!
As I was flipping through cookbooks the night before Easter, I stumbled across Andrea Bemis’ recipe for Harissa & Honey-roasted carrots in her beautiful cookbook Dishing Up the Dirt. I modified the recipe based on my family’s taste preferences (and the spices I already had on hand!) and came up with this wonderful, simple dish. While it fit the bill exactly for our Easter celebration, you can enjoy it year round!
Honey Glazed Carrots
A simple, naturally sweet side dish to add a dash of color to any meal.
Ingredients
- 2 1/2 lbs Carrots
Glaze
- 3 1/2 tbsp Olive oil
- 2 tbsp White wine vinegar
- 1/4 cup Honey
- 2 cloves Garlic minced
- 1 pinch Red pepper flakes
- Salt and pepper to taste
Topping
- 1/2 cup Almonds
- 1/2 cup Yogurt
Instructions
-
Preheat the oven to 400 degrees.
-
Whisk together the garlic, olive oil, white wine vinegar, honey, red pepper flakes, salt and pepper. Taste and adjust the seasonings to your liking.
-
Peel the carrots if you want (if you’re using organic carrots you can skip this step and just scrub them well instead). Cut large carrots in half, ensuring all pieces are roughly the same size so they cook evenly. Arrange the carrots in a single layer on a baking sheet with parchment paper or a Silpat mat for easier clean up. Coat the carrots with the honey glaze using a basting brush. Reserve some glaze.
-
Roast until the carrots are tender, about 30 minutes. Halfway through cooking, toss the carrots and add the remaining glaze.
-
While the carrots are in the oven, prepare your accompaniments. Heat a cast iron skillet on medium heat and add the almonds. Toast until they are lightly browned, but watch them closely to ensure they don’t burn – nuts can burn quickly! Roughly chop them and set aside.
-
When the carrots have finished roasting, add the almonds on top and serve with a bowl of yogurt on the side. Enjoy!
