Ingredients
- 2 lb carrots, peeled and sliced on a bias ½-inch thick (or baby carrots)
- 1½ Tbsp olive oil
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1½ Tbsp unsalted butter (or olive oil for dairy-free)
- 2 Tbsp honey (or maple syrup for vegan)
- 2 tsp Dijon mustard
- ¼ tsp ground cinnamon or ⅛ tsp cumin (optional)
- chopped parsley or dill, for garnish (optional)
Equipment
- Sheet pan
- Parchment paper
- mixing bowl
- small saucepan
- spatula or spoon
- measuring spoons
Method
- Heat oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- Toss carrots with olive oil, salt, and pepper until evenly coated. Spread in a single layer.
- Roast for 18–22 minutes, flipping once, until browned on the edges and fork-tender.
- In a small saucepan, gently warm the butter, honey, and Dijon mustard (plus spices if using) over low heat.
- Transfer hot carrots to a bowl. Pour glaze over and toss to coat. Adjust salt to taste, garnish with herbs, and serve.
Nutrition
Calories: 130kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 290mgPotassium: 400mgFiber: 3gSugar: 12gVitamin A: 20000IUVitamin C: 4mgCalcium: 40mgIron: 0.6mg
Notes
Baby Carrots: Add 3–5 minutes to roasting time.
Spiced Version: Add cinnamon, cumin, smoked paprika, or chili flake to the glaze.
Dairy-Free: Use olive oil instead of butter.
With Chicken: Ensure chicken reaches 165°F / 74°C internal temperature for food safety.
Spiced Version: Add cinnamon, cumin, smoked paprika, or chili flake to the glaze.
Dairy-Free: Use olive oil instead of butter.
With Chicken: Ensure chicken reaches 165°F / 74°C internal temperature for food safety.
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