Recipes

Recently during a trip to one of my favorite restaurants, I had an amazing and simple carrot dish that was just delicious.  After a few attempts at home to try to recreate it and eliminate the butter and olive oil that I am sure was part of the original dish, I came up with my own, that lives true to the original and is a great way to use carrots in a new way.  I also imagine that this is a dish both children and parents would love and can be easily adapted with other spices.  Next time I think I may add cumin or curry spices for an Indian twist.

Honey Roasted Carrots
Servings: 4
Serving Size: 1/4 recipe
Nutritional Information: 83.3 cal, 3.5g fat, 13g carbs, 2.6g fiber, .9g protein * 2 P+

Ingredients

3 cups of baby carrots or carrots cut into french fry like spears
1 tbsp honey
1 tbsp. olive oil
Sea Salt
Fresh Ground pepper
Cooking spray

Instructions

1. Preheat the oven to 425 degrees.
2. Place carrots into a shallow bowl and generously coat with cooking spray, sea salt, and fresh ground pepper.
3. Arrange carrots on a baking sheet and roast for 20-25 minutes.  Shake carrots around about half way through so they roast and get crispy on all sides.
4. Return carrots to bowl and add the honey.  Stir to coat well.  Taste to see if they need any additional salt and pepper.