Roasted Whole Carrots with Honey and Lime

Roasted Whole Carrots with Honey and Lime

from familystylefood.com
30 min

A simple recipe for tangy, sweet roasted carrots that celebrates a humble, affordable vegetable! Tossed with olive oil, honey, spices, fresh lime, herbs and crumbled soft feta cheese, this is a back-pocket recipe you'll make over and over.

Ingredients

  • 2 pounds whole carrots (peeled, and tops and tails trimmed )
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon paprika (smoked or plain)
  • 2 tablespoons honey (or maple syrup)
  • 1 lime (sliced in half)
  • 2 green onions (thinly sliced)
  • Chopped fresh herbs such as cilantro, basil or parsley
  • ¼ cup crumbled feta cheese or goat cheese (optional)

Directions

  1. 1

    Heat oven to 400 (200 C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.

  2. 2

    Slice the tapered, slimmer ends off the carrots (these tend to burn). If your carrots are thicker than 2-inches in diameter, slice them in half vertically so all the pieces roast evenly.

  3. 3

    Drizzle the olive oil over the carrots and sprinkle evenly with the salt and spices. Add the honey and toss the carrots around to coat them in the seasonings. Put the lime halves on the pan, cut side down.

  4. 4

    Cover the baking sheet with a piece of aluminum foil.

  5. 5

    Roast 15 minutes. Remove the foil and give the carrots a quick toss. Continue roasting, uncovered, for 10-15 minutes, until they're just tender when poked with the tip of a small knife, and the edges are golden brown. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.

  6. 6

    To serve, transfer the carrots and pan juices to a serving plate. Sprinkle the green onions, herbs and feta cheese over the top.