Honey Roasted Carrots with Sage
A sweet and savory side dish that’s simple to prepare. Tender carrots are tossed with honey and fresh chopped sage, then oven roasted to al dente perfection. The rich caramelization adds depth to this effortless recipe.
Servings: 8 Servings
Ingredients
- 3 pounds carrots
- 2 tablespoons extra virgin olive oil
- 3 tablespoons honey
- 1 teaspoon sea salt
- ½ teaspoon freshly ground white pepper
- 1 teaspoon fresh sage leaves chopped
- Fresh sage sprigs for garnish
Instructions
- Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside.
- Wash the carrots under cold water then peel them and cut lengthwise into quarters, then in 3-inch sections. Place the carrots in a large bowl, and toss with the olive oil, honey, salt, pepper, and chopped sage.
- Spread the carrots in a single layer onto the prepared sheet pan. Transfer to the oven and roast for 15 minutes until the carrots are tender and begin to caramelize.
- Remove the pan from the oven and transfer the carrots to a serving dish. Garnish with chopped fresh sage and sage sprigs. Serve hot.
Notes
- Line the baking sheet with either parchment paper or a silpat mat. This will keep the carrots from sticking to the pan and the caramelized sugar from burning.
- Leave space between the carrots, if necessary, use two baking sheets and alternate the pans half-way through the cooking time.
- The carrots can be cut in diagonal chunks, thick 2-inch slices or cut lengthwise into quarters. Small, thin carrots can be left whole.
Nutrition
Serving: 1 | Calories: 114kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 363mg | Fiber: 5g | Sugar: 12g
