Salted Honey Roasted Carrots are simply delicious finger food. Multicolored whole baby carrots are left with a bit of stem for a cool presentation, then roasted with olive oil, honey & kosher salt. That’s it. Once served, everyone starts picking up the carrots by their stems…in minutes, the carrots are gone! Salted Honey Roasted Carrots are delicious served with Cider Roast Chicken with Roasted Apples & Onions, as part of an autumn dinner party. This meal would also be perfect served for the Jewish New Year with Lemony Green Beans & Shiitake Artichoke Kasha & Orzo “Rice-a-Roni”. The carrots are tender with just a hint of crunch, with that wonderful combination of “salty & sweet”. I would rather have these than candy!
Recipe type: vegetable side dish/Jewish Holiday Cuisine/
2 pounds bunched multicolored whole baby carrots with green tops still intact
olive oil nonstick cooking spray
Trim most of the tops from the carrots, leaving about a 2-inch stem on each carrot. If the carrots are limp, soak the carrots in ice-cold water for a few hours to rehydrate & harden the carrots. You can refrigerate the carrots overnight in the water, making the carrots perfect the next day.
When ready to roast, preheat your oven to 400˚.
Line a rimmed baking sheet with aluminum foil. Spray the foil with olive oil nonstick cooking spray. Place the carrots on the baking sheet, alternating direction, so you can get the most number of carrots on the baking sheet. Brush with olive oil, drizzle with honey, then sprinkle with salt.
Roast the carrots for 15-20 minutes, until slightly wrinkled & lightly browned.
Serve the Salted Honey Roasted Carrots immediately, warm or at room temperature.