Ingredients
- 3 tablespoons honey
- 3 tablespoons olive oil
- 2 medium garlic cloves, minced
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 2 pounds carrots, peeled and sliced diagonally into 1-inch pieces
Instructions
- Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together honey, olive oil, garlic, salt, ginger, and cinnamon until well combined to make the glaze.
- Add sliced carrots to a large bowl and toss with the honey glaze until evenly coated.
- Transfer carrots to the prepared baking sheet, making sure to scrape all of the glaze from the bowl onto the carrots.
- Spread the carrots in a single, even layer.
- Bake for 20–25 minutes, or until the carrots are tender and golden. For extra caramelization, use the convection setting for the last 5 minutes or broil for 2–3 minutes.
- Optional: Garnish with fresh thyme or parsley before serving.
Notes
- Make Ahead: Bake as directed, cool, then store in an oven-safe dish covered with foil in the fridge for 1–2 days. Reheat at 350ºF for 15–20 minutes before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second increments.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 side dish
- Calories: 158 kcal
- Sugar: 16 g
- Sodium: 299 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
