| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon honey
- 1 tablespoon olive oil
- Scant 1/4 teaspoon cayenne
- Kosher salt
- 1 pound baby rainbow carrots, tops trimmed
- 1 teaspoon finely grated lemon zest
Instructions
- Preheat the oven to 375 degrees F.
- Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
- Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 93 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 285 mg |
Reviews
This was a big hit for Thanksgiving and so easy
Ever since Valerie posted this recipe, these have become a ‘must have’ during Thanksgiving. Easy to do and everyone loves them! Really do need organic rainbow carrots to make this recipe POP!
Very easy recipe and tasty. We used 1/8 tsp of cayenne instead of the 1/4 tsp, for the perfect amount of heat for the kids.
These taste delicious and get a nice color from the honey.
Loved it, so simple, so delicious. Love Valeries recipes.
My family loikes it a lot and they usually don’t like cooked carrots
These were so good. Went with my leg of lamb perfectly!
My family loves these carrots!!! Even the kids devour them!! Never any leftovers!
Great flavor with the lemon zest.
this was a very tasty dish we did for super bowl, we’ll definitely make this many more times ,plus we added broccoli to this simply delicious .
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