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RECIPE
7 INGREDIENTS6 STEPS1HR 15MIN

Twice-Roasted Carrots with Honey and Almonds

4.0
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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These carrots are roasted in oil, soaked in vinegar, and caramelized with honey and butter - perfect as a winter holiday side dish.

1HR 15MIN

Total Cooking Time

7

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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4 1/2 cups
Carrots , trimmed, peeled
up to 2 lbs
1 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
White Wine Vinegar
White Balsamic
to taste
Kosher Salt and Freshly Ground Black Pepper
2 Tbsp
cut into small pieces
2 Tbsp
Maple Syrup
1/2 cup
Roasted Almonds , chopped, toasted
Toasted Almonds
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Directions

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Step 1
Heat the oven to 475 degrees F (245 degrees C).
Step 2
Spread the Carrots (4 1/2 cups) 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 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 5
Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the Roasted Almonds (1/2 cup) .
Step 6
Serve warm and enjoy!

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