Twice-Roasted Carrots with Honey and Almonds

8 INGREDIENTS • 6 STEPS • 1HR 15MINS

Twice-Roasted Carrots with Honey and Almonds

Recipe

4.0

1 rating

These carrots are roasted in oil, soaked in vinegar, and caramelized with honey and butter - perfect as a winter holiday side dish.

These carrots are roasted in oil, soaked in vinegar, and caramelized with honey and butter - perfect as a winter holiday side dish.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

1HR 15MINS

Total Time

$0.45

Cost Per Serving

Ingredients

Servings

4

us / metric

680 g

Carrots, trimmed, peeled

up to 2 lbs

1 Tbsp

Extra-Virgin Olive Oil

2 Tbsp

White Wine Vinegar

or White Balsamic

to taste

to taste

Freshly Ground Black Pepper

2 Tbsp

Unsalted Butter

cut into small pieces

2 Tbsp

or Maple Syrup

70 g

Roasted Almonds, chopped, toasted

or Toasted Almonds

Nutrition Per Serving

VIEW ALL

Calories

286

Fat

18.4 g

Protein

5.2 g

Carbs

28.7 g

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Heat the oven to 475 degrees F (250 degrees C).

step 2

Spread the Carrots (680 g) on a rimmed baking sheet, drizzle on Extra-Virgin Olive Oil (1 Tbsp), and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes.

step 2 Spread the Carrots (680 g) on a rimmed baking sheet, drizzle on Extra-Virgin Olive Oil (1 Tbsp), and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes.

step 3

When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the White Wine Vinegar (2 Tbsp), season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.

step 3 When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the White Wine Vinegar (2 Tbsp), season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.

step 4

Spread them out on the baking sheet again, distribute the Unsalted Butter (2 Tbsp) on top, and drizzle the Honey (2 Tbsp) over it all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes.

step 4 Spread them out on the baking sheet again, distribute the Unsalted Butter (2 Tbsp) on top, and drizzle the Honey (2 Tbsp) over it all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes.

step 5

Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the Roasted Almonds (70 g).

step 5 Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the Roasted Almonds (70 g).

step 6

Serve warm and enjoy!

step 6 Serve warm and enjoy!

Tags

Budget-Friendly

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