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Twice-Roasted Carrots with Honey and Almonds
Recipe

8 INGREDIENTS • 6 STEPS • 1HR 15MINS

Twice-Roasted Carrots with Honey and Almonds

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.
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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.
http://www.alexandracooks.com/
These carrots are roasted in oil, soaked in vinegar, and caramelized with honey and butter - perfect as a winter holiday side dish.
1HR 15MINS
Total Time
$0.45
Cost Per Serving
Ingredients
Servings
4
US / Metric
Carrot
4 1/2 cups
Carrots, trimmed, peeled
up to 2 lbs
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
White Wine Vinegar
2 Tbsp
White Wine Vinegar
or White Balsamic
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Unsalted Butter
2 Tbsp
Unsalted Butter
cut into small pieces
Honey
2 Tbsp
Honey
or Maple Syrup
Roasted Almonds
1/2 cup
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
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Twice-Roasted Carrots with Honey and Almonds
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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.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Heat the oven to 475 degrees F (250 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 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 (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 (1/2 cup).
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!
step 6 Serve warm and enjoy!
Tags
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Budget-Friendly
Gluten-Free
Christmas
Date Night
Shellfish-Free
Fall
Vegetarian
Side Dish
Vegetables
Thanksgiving
Winter
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