These carrots are roasted in oil, soaked in vinegar, and caramelized with honey and butter - perfect as a winter holiday side dish.
Total Time
1hr 15min
4.0
1 Rating
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
4 1/2
cups
Carrots
, trimmed, peeled
•
1
Tbsp
Extra-Virgin Olive Oil
•
2
Tbsp
White Wine Vinegar
or White Balsamic
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
2
Tbsp
Unsalted Butter
•
2
Tbsp
Honey
or Maple Syrup
•
1/2
cup
Roasted Almonds
, chopped, toasted
or Toasted Almonds
Cooking Instructions
1.
Heat the oven to 475 degrees F (250 degrees C).
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.
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.
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.
5.
Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the Roasted Almonds (1/2 cup).
6.
Serve warm and enjoy!
Nutrition Per Serving
CALORIES
286
FAT
18.4 g
PROTEIN
5.2 g
CARBS
28.7 g
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