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–+ servings

Easy Honey Roasted Rainbow Carrots

Nicole Lupu
Easy yet beautifully colorful side dish worthy of your holiday table
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Prep Time 10 minutes
Cook Time 18 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 288 kcal

Equipment

  • Sheet pan
  • Basting Brush
  • Saute Pan

Ingredients
  

  • 1 bunch rainbow carrots
  • 2 tbsp olive oil divided
  • 2 tbsp honey divided
  • 1 orange 2 tbsp juice and 1 tsp zest
  • 1/4 tsp cinnamon
  • 1/2 cup walnuts
  • 1/2 pomegranate
  • 2 tbsp goat cheese crumbled
  • 1 tbsp parsley rough chopped

Instructions
 

  • Preheat your oven to 400 degrees and line a sheet pan with parchment paper
  • Make the glaze by whisking together 1 tablespoon oil, 1 tablespoon honey and 2 tablespoons orange juice, set aside
  • Wash and prep your carrots by peeling them roughly and washing under cold water, trim back the stems to 1 inch and carefully slice the carrots into 2 halves
  • Place the carrots on the parchment lined sheet and using a basting brush coat all sides of the carrots evenly with the honey, oil and juice mixture.
  • Roast cut side down for 15 mins then flip the carrots over and reduce oven temp to 350 and roast another 15 mins til your carrots are tender.
  • While the carrots roast add the other tbsp of oil to your frying pan and when hot add your walnuts and saute 2 mins over medium heat, drizzle the other tbsp of honey over the nuts and sprinkle with the cinnamon and orange zest. Remove from heat and place on paper towels to cool.
  • When the carrots are done cooking remove them to serving platter and sprinkle with the walnuts, pomegranate, parsley and goat cheese. Serve immediately and enjoy!

Nutrition

Calories: 288kcalCarbohydrates: 29gProtein: 5gFat: 19gSaturated Fat: 3gCholesterol: 3mgSodium: 87mgPotassium: 479mgFiber: 6gSugar: 21gVitamin A: 14430IUVitamin C: 27mgCalcium: 69mgIron: 1mg
Keyword holiday side dish, rainbow carrots, roasted vegetables
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