Honey Roasted Carrots

Honey Roasted Carrots

Chef Jeremy
Cook time: 30 mins
Servings: 2
Difficulty: Beginner

Let's brighten up your plate with our Honey Roasted Carrots. We've taken sweet, vibrant carrots, tossed them in a luscious glaze of honey and a touch of butter, and then roasted them to caramelized perfection. The result is a side dish that's both vibrant in color and bursting with flavor. The natural sweetness of the carrots is enhanced by the Brown Butter Truffle honey, creating a delightful balance of flavors. It's like a little ray of sunshine on your plate, making these carrots a perfect addition to any meal.

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What you'll learn

  • Perfect the art of roasting rainbow carrots to a sweet and caramelized perfection, adding a burst of color to your dishes.
  • Elevate your cooking skills by creating a glaze with Brown Butter Truffle Honey, achieving a harmonious blend of sweet and savory flavors.
  • Discover how roasting intensifies the flavors of the carrots and brings out their natural sweetness, creating a delectable taste that's both rich and satisfying.

Mise En Place

Knife
Chopping Board
Saute Pan
Tongs
Peeler
Spoon
Knife
Chopping Board
Saute Pan
Tongs
Peeler
Spoon

Shopping List

Rainbow carrots, 1 bunch

Parsley, few sprigs

Unsalted butter, 3 tbsp

Balinese Truffle Salt, to taste

Brown Butter Truffle Honey, 1 jar

Prep

  1. Preheat your oven to 350°F.
  2. Peel the carrots. Chop the parsley. Slice the lemon into wedges.

How to cook

  1. In a medium sauté pan, over medium heat, melt two tablespoons of butter.
  2. Add the carrots and a huge pinch of Balinese Truffle Salt. Cook for 3–5 minutes until the carrots have taken on some color.
  3. Once the carrots have started to tenderize, add three tablespoons of Brown Butter Truffle Honey. Continue cooking until glazey 1–2 minutes.
  4. Prick your carrots with a fork to check for doneness. If they are tender, remove from the heat and serve topped with chopped parsley and a squeeze of lemon juice.
  5. If the carrots are not fork tender, transfer them to the oven and cook for an additional 5–10 minutes or until tender.
  6. Finish the carrots with the chopped parsley and lemon juice