Description
Tender, roasted multicolored rainbow carrots finished with a luscious honey and sage butter glaze, topped with a tangy, crunchy gremolata.
Ingredients
- 1.5 pounds rainbow carrots (about 6-7 medium-sized, ~1 inch width)
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 2 dried bay leaves
- 2 medium garlic cloves
- ½ teaspoon lemon juice
- 2 tablespoons carrot greens (or parsley), finely chopped (optional)
- 2 tablespoons almonds, chopped (optional)
- 1 medium garlic clove, finely minced (optional)
- 1 teaspoon lemon juice (optional)
- ½ tablespoon oil (optional)
Instructions
- Preheat oven to 450°F (232°C). Wash and dry carrots; halve any wider than ½ inch. Toss with oil, salt, and pepper. Arrange on a metal baking sheet and roast for 10-15 minutes until edges caramelize.
- Meanwhile, smash and chop garlic for the glaze. In a small saucepan, combine butter, honey, bay leaves, garlic, and lemon juice. Heat over medium until bubbly and thickened, about 5 minutes.
- Remove carrots from oven; reduce temperature to 350°F (177°C). Toss carrots with glaze, return to oven for 5-10 minutes more, stirring occasionally.
- For gremolata, mix carrot greens or parsley with chopped almonds, minced garlic, lemon juice, and oil. Season with salt to taste.
- When carrots are tender and glossy, transfer to a plate, top with gremolata, and serve hot.
Notes
Use a rimmed baking sheet for even roasting and easy cleanup. Substitute fresh thyme or rosemary for bay leaves if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American