Honey Roasted Carrots with Almonds

These honey roasted carrots with almonds are roasted twice for lightly caramelized edges and a tender center. White wine vinegar balances the honey and butter, while toasted almonds add crunch.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 22

Total Time 37

Ingredients

▢ 1 kg carrots peeled and trimmed
▢ 2 tablespoons extra virgin olive oil
▢ 2 tablespoons white wine vinegar
▢ ¼ tablespoon ground black pepper
▢ ½ teaspoon salt or to taste
▢ 50 g almond flakes
▢ 1 tablespoon butter
▢ 2 tablespoons honey

Instructions

Preheat the oven to 250 °C. Peel 1 kg carrots, trim both ends, and arrange them in a large rimmed roasting tray. Drizzle with 2 tablespoons extra virgin olive oil and turn the carrots until evenly coated.
Roast the whole carrots for 15 minutes. Remove the tray from the oven and leave the oven on.
When the carrots are cool enough to handle, cut them diagonally into slices and transfer them to a large mixing bowl.
Add 2 tablespoons white wine vinegar, ¼ tablespoon ground black pepper, and ½ teaspoon salt, or season to taste. Toss thoroughly and let the carrots rest for 5 minutes to absorb the vinegar and seasoning.
Return the carrots to the roasting tray. Sprinkle over 50 g almond flakes, distribute 1 tablespoon butter over the carrots, and drizzle with 2 tablespoons honey.
Roast the honey roasted carrots with almonds for another 5–7 minutes at 250 °C, until the butter has melted, the honey begins to caramelize, and the carrots are lightly glazed.
Remove the carrots from the oven and serve immediately while warm.

Notes

Watch the second roast closely: Honey can darken quickly at this temperature, so I check the carrots at 5 minutes and extend the roasting only as needed.

Keep the vinegar rest: I give the sliced carrots the complete 5 minutes because this allows the white wine vinegar and seasoning to settle into their cut surfaces.

Start with toasted almonds: The almonds are already toasted before they reach the tray, so I add them only during the short second roast.

Nutrition