This simple side dish is the perfect accompaniment to any number of main dishes including roasted chicken, pork, quinoa or couscous. The roasting brings out the carrots natural sweetness while the addition of orange and honey gives them an extra delicious boost. Roasted carrots were one of Audrey’s favorite purees as a baby and now, as a toddler, she will literally eat these like french fries. But beware, you may never look at a steamed carrot the same way again.
Orange & Honey Roasted Carrots
12 months + up
Makes approx. 2 adult and 4 kid servings
- 1 ½ pounds carrots, peeled and cut into even sticks
- 2 tablespoons extra-virgin olive oil
- 1/3 cup orange juice
- 1/4 teaspoon salt
- Pinch of pepper
- 2 tablespoons honey
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 teaspoon orange zest, optional
Preheat oven to 425. In a large bowl toss carrots with olive oil, orange juice, salt and pepper. Place carrots on a foil or parchment-lined baking sheet. Cover carrots tightly with foil and roast on middle rack in the oven for 10 minutes. Remove foil and drizzle honey over the top. Cook an additional 10-15 minutes or until carrots are fork tender and lightly browned in spots. Transfer to a platter and garnish with parsley and orange zest if using.